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| Roma tomatoes, brushed with olive oil, ready to go in the oven at 425. |
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This is a simple recipe - and I'm not 100 percent convinced that it's worth it. I'd like to hear other opinions. I made a second round of chili, using
the same recipe I made awhile back, but with less chilies.
This time I "fire-roasted" my tomatoes, which really just means I halved and seeded them, brushed them with olive oil and roasted them along side my peppers at 425 for 25 minutes.
They came out looking like this:
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| Roma tomatoes after 25 minutes at 425. |
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I peeled them and used them in my chili. I did a taste test, and they are much more flavorful than raw tomatoes. The question I was left with is whether the flavor would concentrate in the same way if I put them in the chili uncooked. IDK. Thoughts?
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