(August 5, 2016 at 7:28 am)Little lunch Wrote: I have a pasta maker but it's quite time consuming and you then have to have strong (baker's) flour as well as plain and self-raising in the cupboard at all times.
People precook lasagne pasta? Yuck.
I've had golden grape tomatoes and you feel weird about picking them cause they don't seem ready.
I'd like to try the purple ones, I've done purple carrots. You have to cook them on their own cause they get into everything.
I have some greeny yellow cherry tomatoes out there right now.
I might try your recipe tomorrow morning.
Exciting. :-)
That recipe really only works with the large, sandwich style tomatoes. Grape and Romas have a bitter skin and are really too small to fry. You want to be able to take in the full flavor of the tomato, not eat a ton of breading.
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