It is time for the September My Martha Moment!
And you’re all “Say what?! I think it’s October now, Allison.” And I am all, “I know, I know, but I totally did this in September and it’s from the September Living magazine but I have 2 little kids so it’s here now.”
So now that that little conversation is out of the way…
This month I went culinary when I looked in the new (photograph-beautiful) September issue. There was a page all about extending the tomato season and, since there is nothing like a fresh tomato and I turn up my snotty nose at grocery store tomatoes in the winter, I thought THAT ONE. There was a short recipe for making Ginger-Candied Tomatoes that really pulled me in.
The inspiration article was pretty short on instructions. It just said to “halve grape tomatoes; toss with minced ginger and sugar. Place on a baking sheet, cut sides up. Bake at 225-degrees until dry but still pliable, 3 to 4 hours. Use to top salads or cooked greens, or eat as a snack.”
I bought 1 pint of gorgeous grape tomatoes from our local co-op. These were beaut-s (almost seemed a shame to bake them).
I cut them in half then went to mince my ginger. Ooops. I was all out of fresh ginger. I pulled the dry out of my pantry. Resourceful, no?
I had almost 1 full pint of cut tomatoes in my bowl (a few went in the trash and a few went in my belly). I added 1/4 tsp of dried ginger and 1/8 c of sugar. I tossed it all together.
I placed these cut side up in to the oven and roasted them for 2 1/2 hours at 225.
They smelled divine cooking.
And guess what!? They taste delicious. If I hadn’t had to get some homemade pizzas in the oven for some kiddos I would have baked these a little longer. Mine are still a little chewy and have the consistency more like a sundried tomato. I think the 3 hour mark would have been better.
But they still taste divine. Worth heating up the house on a warm day for these nuggets of tasty.
Let’s do the numbers…
Final assessment: On a scale of 1(poor) to 5(excellent) this Martha project gets the following ratings from me:
Directions and tutorial: 3 (some measurements would have been nice, right?)
Cost: 5 (this is so cheap!)
Final product: 4 (not quite a 5 only because I should have baked them longer)
Time required for the end result: 5 (chop, stir, then bake for 3 hours for some impressive salad toppers)
Being true to the magazine: 5 (really! it worked!)
I feel successful today. So what should I tackle for the October My Martha Moment? And think I’ll get it posted in, um, October?