I like tomatoes and hot food but I don’t like to add much fat to my food, be it oil or butter. I won’t use lard.

Am I going to ruin the sliced tomatoes by grilling them on a pan just with salt and pepper?

I’m talking about 4 to 6 regular tomatoes per serving, half an inch thick slices.

  • lattrommi@lemmy.mlEnglish
    41·
    1 day ago

    maybe, depends on the pan and depends on the temperature depends on the ripeness of the tomatos.

    i’m assuming you are not using green tomatos or cherry tomatos or some other brand.

    note: i do not like tomatos at all. they give me unbelievable heartburn/acid reflux/non-spicy firebreathing/reverse montezuma’s or something equally awful.

    now that you know that, i’ll also mention i’ve cooked a lot.

    i suggest trying parchment paper (look for non stick kind but it might be okay otherwise) and an oven. if they aren’t too squishy, they shouldn’t stick and you can avoid the oil.

    another alternative, which takes much, much longer, is using a food dehydrator. (warning: never put oil, or anything similar to oil, in a food dehydrator. it turns it into a house incinerator.) just put the tomatos in the dehydrator, turn it on, wait.

    this also is how to turn jalepenos into chipotles. also poblanos into anchos. probably a bunch of other things change names when dried out too, those are the two i remember.