Baked Tomatoes

Boy, was I wrong.

Wrong about local tomatoes that are coming into the farmers’ markets right now, gorgeous, firm, red, both sweet and acidic beauties that I’m using to bake alla gratinata.  

Wrong because in the off season, I content myself with hydroponic vine-ripened tomatoes that do have a little flavor, that are firm enough to be transported who-knows-how-many hundreds or more likely thousands of miles to get the local Kroger, firm enough to withstand 120 minutes in the oven at 350 F and miraculously retain their shape and make a pretty good graté. But the local tomatoes are besting the vine-ripeneds this summer, blowing them right out of the oven.

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