Learning the basics about tomatoes from Chef Fred Parmenter from the Baltimore International College.
then. >>> it is time to dine. hey, richard, if your show’s not good on sunday, we’re right here, buddy. say hello to chef grant. he’s talking tomatoes. how are you, chef. >> good to see you. >> what do you know about tomatoes? >> i love ’em. my heritage is full of tomatoes. >> grandma said the sauce is a slave to the toe mate toes. >> ripe is where it’s at. >> what are you cooking up? >> today we have three different versions. easy, simple to do recipes at home. we have a nice bruschetta here. we have salt, pepper, garlic, olive oil and baggett toasted and a little olive oil. we’ll sprinkle it and put it in the oven gently. we call these 0 all night tomatoes because you can speed them up or slow it down in the oven. so these beautiful toe mate foes coming out. oven. and they are gorgeous, full of flavor, garlic, salt, pepper. it’s a nice roast. >> a lot of garlic on there. >> yeah, you c