This fresh tomato tart may seem complicated, and the recipe is a bit long – but don’t worry, it’s only three simple parts: the crust, the filling, and the tomatoes. The text is long because I carefully explain how to make the crust –
Extra baked tomatoes is the perfect descriptive term: these tomatoes are baked, baked, and then baked some more: extra baked. It’s a way to concentrate the tomato flavor and turn winter tomatoes into something that at least reminds you of their summer glory.
This is not a quick recipe, but it’s a great one to make ahead of time. Don’t let the long list of ingredients deter you from making this. If you break it down into steps, it’s not challenging at all: prepare the leaves,
Look for Japanese seasoned rice vinegar at a grocery that carries a large selection of Asian ingredients. This is the vinegar that’s used to make sushi rice, also: it is vinegar with a bit of sugar and soy sauce added in.
Prep the cucumbers: peel them, halve them lengthwise, and remove the seeds. Slice very thinly or grate on a box grater. Sprinkle with the salt, and let stand in a strainer 10-15 minutes. This pulls out liquid and bitterness from the cukes.