I wanted to roast tomatoes so I could puree them to make a base for Fideo (chicken stock, plus roasted tomato, and vermicelli bits) and I thought they looked so pretty with their black and crispy skin in the black skillet. So I took a picture. The recipe is still getting tweaked, I think one more run-through and I’ll have a pre-release (not in the book) recipe to share with y’all.
