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« Tomato & cheese fondue | Main | Pork fillet with prunes & duchesse potatoes »

Feb 27, 2005

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Comments

martina

Hallo johanna!

Bin heute wieder einmal mitten im Grübeln über eine Karte und ein Buch von dir gestolpert. Witzig wie viele Spuren von dir in meinem Leben sind. Ich besuche dich immer noch mindestens jeden zweiten Tag. Du bist glaube ich meine Seite, die in die weite Welt hinaus schaut. Ich hoffe, dass du deine Energie gut auf Arbeit und Familie aufteilen kannst.
Ich beginne morgen die Fortsetzung meines Studiums. Also lass uns fröhlich weiterarbeiten!! :-)

Liebe Grüße, Martina

Michelle

I must say, that looks really tasty! But is it the cooking or the camera? ;-) Looking forward to seeing lots more of your food photos.

Cynthia

Um, is it me? See pic & text but no recipe.

johanna

Cynthia surely isn't the only one who hasn't come across sunblush tomatoes yet... I’ve had this question before – makes me think I should add a glossary of things I use frequently… if only I had the time!

Sunblush tomatoes are also called semi-dry, they’re moister than sundried tomatoes and usually do come in a marinade, mostly oil. In which case you discard all the liquid first and only serve the tomatoes, although you could also stir some of the “juice” in with the eggs.

If you can’t find sunblush anywhere, you have two options: 1) take sundried and soak in water until they’re reasonably wet (in excess of 2 hours, I would say), you could even cook them in the water a bit, which would speed up the process. 2) Roast some tomatoes yourself, slow-roast small tomatoes cut in halves in an oven-proof dish (I would try 100 C probably for ca. 2 hrs), you can add some garlic and thyme and season them with balsamico.
Hope this helps…

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