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Old July 23, 2017   #13
oakley
Tomatovillian™
 
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Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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Low heat and slow will keep your color. It will cut the moisture by half or more like
oven drying/dehydrating. Onion, leeks, basil, green onion and the tops, any green leaf
that you like and grow will brighten at the finish...chives.

This chef type person has some good ideas and very bright/colorful recipes.
(I bookmarked her blog for harvest ideas)

"...Any greens will do. I've used sweet potato greens, kale and spinach. But collards or any combination of would work too. In place of the broth, you could use the blanching liquid..."
http://withfoodandlove.com/roasted-green-tomato-soup/

(don't care for collard broth myself)....

Most recipes I see are using 'green' unripe toms. Amazes me that so many people do
not know about GWR.

I've made GWR tomato soup but like it a bit more broth-y. Basil oil and chipotle
horseradish cream. (a pink color). Garlic cream sounds good....
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