Choose tomatoes that are grown and ripened in dirt, that have never been refrigerated and are more fleshy than juicy, in other words, egg or Roma-style tomatoes. We partially dry them, which means they don’t keep as long, but aren’t as hard or sharp as sundried tomatoes. If you get bored waiting for them to roast, pull them out earlier and use them quicker — more moisture means they’ll ferment quicker and start to smell like tomato wine.
↧