Author Topic: Advice on Cherry Tomatoes  (Read 462 times)

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Offline GlennC.

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Advice on Cherry Tomatoes
« on: March 26, 2012, 07:16:51 PM »
We want to try to replicate this pizza from Fritti in Atlanta -

Sorrentina (San Marzano tomato, bufala, smoked mozzarella, cherry
tomatoes, basil, Parmigiano Reggiano)

The cherry tomatoes are quartered or halved depending on size, but we do not know if they are cooked ahead of time or placed raw on the pie.  The staff was a little vague and gave some conflicting answers.

For those of you who have used cherry tomatoes, do you roast them ahead of time, put them on the pie raw?  Any other suggestions?

Thanks
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Online TXCraig1

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Re: Advice on Cherry Tomatoes
« Reply #1 on: March 26, 2012, 07:51:12 PM »
Glenn, I have roasted and used them whole, but I generally slice them and use them raw.

Craig
I love pigs. They convert vegetables into bacon.

Offline PizzaVera

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  • Location: Pizza Heaven
Re: Advice on Cherry Tomatoes
« Reply #2 on: March 26, 2012, 09:24:07 PM »
We want to try to replicate this pizza from Fritti in Atlanta -

Sorrentina (San Marzano tomato, bufala, smoked mozzarella, cherry
tomatoes, basil, Parmigiano Reggiano)

The cherry tomatoes are quartered or halved depending on size, but we do not know if they are cooked ahead of time or placed raw on the pie.  The staff was a little vague and gave some conflicting answers.

For those of you who have used cherry tomatoes, do you roast them ahead of time, put them on the pie raw?  Any other suggestions?

Thanks

you need to bake a couple samples and see,
with raw tomatoes you will get a little more water on the pie.
but fresh is always best.