When crushed or chopped, garlic releases mercaptans from within its cells (sulfur containing compounds). Sulfur readily forms bonds with other amino acids, notably cystine which itself contains a sulfur atom in its chemical structure. When two sulfhydryl groups (S-H) come into close proximity, a disulfide bridge can be formed, creating a relatively strong chemical bond between the two molecules. This chemical attraction between the proteins in your skin and the garlic compounds causes the sensation of stickiness, much like hydrolyzed sugar sticking to your skin... I have been learning a lot of cooking from ur RUclips videos these times hope i can help with science. Hehe!
Made these this evening. Used what I had, which were some big beefsteak tomatoes (they were on the edge, so use or lose...) Absolutely great! However, the garlic didn't get soft like I wanted, so I wrote to a buddy who grows garlic for restaurants. He told me to roast the garlic first, then put ROASTED cloves in the tomatoes, for more flavor and a soft bite.
My husband and I had some tomatoes and I wanted something new to make with them. So we tried this recipe and we absolutely love this dish!!! Thanks again for another great cooking lesson!!❤
This recipe is excellent and changed my life regarding roasted tomatoes and making pizza and pasta sauce. Amazing. Removing the juice pulp part was key to the baking.
John, First time visiting your channel. So nice to see your dedication in the kitchen! I could smell the garlic and olive oil through the screen! My all time favorite is Italian and Greek food. You have my undivided attention. I have cherry tomatoes from my garden roasting in the oven as I type. Thank you for your input. There is just "something" about rustic regional cooking that is just so amazing! I will follow your channel with interest.
Made these tonight. Left the shallot off and toasted some bread and pressed the roasted tomatoes in and a little fresh basil and 😍😍😍 SENSATIONAL!!! Everyone LOVED your tomatoes!!! Thanks so much this is going in the regular rotation 🙌 🙏 😊
One of the very first recipes I made when I was first married in 1964 (yes, I'm that old) was Stuffed Tomatoes Provincial from Julia Child's Mastering the Art of French Cooking book. Her book taught me how to cook! Who knew you could stuff tomatoes and then cook them?I didn't. Boy 'o boy. So good. Your recipe looks even easier -- have to try it.
That looks delicious. I can't wait to try a pizza with this recipe. I love balsamic and tomatoes! I heard somewhere that somewhere in Italy the nonnas credit their health to a daily shot of balsamic.
I luuuuv your channel. Items like balsamic are not available in my little south Indian village. Usually I skip the videos that have these difficult to attain ingredients(at least at Mukkam, my place), but I never could fast forward or skip your videos. They are so lovely and you are so watchable. Whenever I am down I watch one of your videos, they are tested and true remedy for depression. Thank you for your time and efforts. Appreciate it much. Keep it going.
I am soooo glad you said recipes lie about how much oil to use! Always wondered HOW they apparently use so little and wondered if there was something wrong with my cooking haha
John, I roasted the tomatoes one day and the following day, I rough-chopped them and sauteed fresh shrimp in the sauce for a few minutes until opaque and added fresh made pasta to the sauce. Truly amazing! Thanks for another great recipe. Look forward to each and every one that your post.
I have an addiction problem with your videos 😂 every video I watch I save so I can watch it again for when I attempt them later, I slowly realized that I started saving every single video lol oops
Yay, just in time for tomato season! Kind of surprised that you kept yours in the fridge, though - I've always been told to keep them at room temp. Is there a reason they need to be refrigerated for this recipe?
Hi Preppy😊 I'm new on your channel and I'm from Italy. This recipe looks so delicious, but contains a lot of garlic...wowww😱😱😱 In these days, I've take a look to your other recipes and I find that the cakes, and so one, are amazing, delicious and gorgeous. Bravo Preppy👏👏👏👏👍👋☺
Now I know what I can do with those poor tomatoes that take a long time to use because of boring salads. I'm surely gonna try this with Pizza! Thanks John.
I normally put the tomatoes, garlic and onions in a plasticbag with oliveoil, salt, sugar and herbs and shaky shake them all around so the flavours get all mixed in before I put them into the oven:) Sugar works very well if you dont have balsamic vinegar at hand!
I’m pretty sure you filmed the chocolate cupcake peanut butter pie and the beer salad the same day. For the cupcakes when you make the icing how long do you melt your chocolate fof
John, you lied! you said that you could freeze or refridge the left-overs. WHAT LEFT OVERS? I ate the whole pan instead of the pizza. While the grand kids did not mind, the spouse asked where the rest were, after all he only had one?........ mmm tomato candy...!
I swear I think you're one of those channels that never bore me
Yes, I'm also enjoying simply watching one after the other, you are sweet
When crushed or chopped, garlic releases mercaptans from within its cells (sulfur containing compounds). Sulfur readily forms bonds with other amino acids, notably cystine which itself contains a sulfur atom in its chemical structure. When two sulfhydryl groups (S-H) come into close proximity, a disulfide bridge can be formed, creating a relatively strong chemical bond between the two molecules. This chemical attraction between the proteins in your skin and the garlic compounds causes the sensation of stickiness, much like hydrolyzed sugar sticking to your skin...
I have been learning a lot of cooking from ur RUclips videos these times hope i can help with science. Hehe!
What is an example of hydrolyzed sugar?
Made these this evening. Used what I had, which were some big beefsteak tomatoes (they were on the edge, so use or lose...) Absolutely great! However, the garlic didn't get soft like I wanted, so I wrote to a buddy who grows garlic for restaurants. He told me to roast the garlic first, then put ROASTED cloves in the tomatoes, for more flavor and a soft bite.
Drooooooooooliinggggggg! I'm vegetarian and this is so amazing 😍 thanks a lot John!!
SO much flavor and no meat!!!
@@PreppyKitchen Yaaaaaassssss
I totally agree about 'how all recipe lie about how much oil or butter to use', right!
Thank You : )
My husband and I had some tomatoes and I wanted something new to make with them. So we tried this recipe and we absolutely love this dish!!! Thanks again for another great cooking lesson!!❤
This recipe is excellent and changed my life regarding roasted tomatoes and making pizza and pasta sauce. Amazing. Removing the juice pulp part was key to the baking.
It's probably the most blinged out roasted tomato recipe I've seen...and one of the best tasting, no doubt. Nice delivery.
This deserves way more views - this guy is one of the best!
Everything you make looks so delicious. You are so fun to watch
Yum yum yum! I love this!!!
Beautiful tomatoes and such a good way of using not so ripe/sweet tomatoes! 🍅
I'm going to make these for my Mom. She's going to love, love them. Have an amazing day! .🥂
You have done a great job on those Tomatoes thanks Preppy ... 👍👍
Thank you!
Perfect timing, I'm picking lots of tomatoes..and great idea! to have for freezing.
John, First time visiting your channel. So nice to see your dedication in the kitchen! I could smell the garlic and olive oil through the screen! My all time favorite is Italian and Greek food. You have my undivided attention. I have cherry tomatoes from my garden roasting in the oven as I type. Thank you for your input. There is just "something" about rustic regional cooking that is just so amazing! I will follow your channel with interest.
I can't wait to try this recipe! Delicious!
Made these tonight. Left the shallot off and toasted some bread and pressed the roasted tomatoes in and a little fresh basil and 😍😍😍 SENSATIONAL!!! Everyone LOVED your tomatoes!!! Thanks so much this is going in the regular rotation 🙌 🙏 😊
How do you make cooking tomatoes so entertaining?? Omg ❤️❤️
Yummmmm. Yes, please! I'll try this recipe tonight!
Hope you enjoy!
Finally a speaker! who is clear and concise!
Those look fantastic John and so do you. Keep it up and stay preppy.
Thanks Mr. Fantastic!
Just made this! Sooooo yummy!
Oh yes......do they look delicious! 🍅🍅🍅 Thanks for sharing… I think I have to make these 🥰
One of the very first recipes I made when I was first married in 1964 (yes, I'm that old) was Stuffed Tomatoes Provincial from Julia Child's Mastering the Art of French Cooking book. Her book taught me how to cook! Who knew you could stuff tomatoes and then cook them?I didn't. Boy 'o boy. So good. Your recipe looks even easier -- have to try it.
Looks delicious 😋, I'll try it and keep it to use for my recipes, thanks for sharing 🌷🌷
My pleasure!
That looks delicious. I can't wait to try a pizza with this recipe. I love balsamic and tomatoes! I heard somewhere that somewhere in Italy the nonnas credit their health to a daily shot of balsamic.
Man I love your channel
Omg they look phenomenal 💖💖💖
This looks so delicious 😋 have to try this😋😋
You’re amazing! That looks delicious 😍
tomatoes are at their best right now ( I live in Greece ) , thank you for this recipe !!! I love tomatoes.
Greek tomatoes must be the BEST! (Said by a fellow Greek)
Love your videos! Great personality and easy to follow. ❤️👆🏼🎞👨🏽🍳
omg yes, more recipes/meals/dishes like this pls ♡♡♡♡
love cakes, but this is more useful on the daily...
Love your recipes
I luuuuv your channel. Items like balsamic are not available in my little south Indian village. Usually I skip the videos that have these difficult to attain ingredients(at least at Mukkam, my place), but I never could fast forward or skip your videos. They are so lovely and you are so watchable. Whenever I am down I watch one of your videos, they are tested and true remedy for depression. Thank you for your time and efforts. Appreciate it much. Keep it going.
Thank you. I think I'm going to try this with my cherry tomatoes also. Planted waaay too many tomatoes this year.
Making it now!
I am soooo glad you said recipes lie about how much oil to use! Always wondered HOW they apparently use so little and wondered if there was something wrong with my cooking haha
Right? Same here.
John, I roasted the tomatoes one day and the following day, I rough-chopped them and sauteed fresh shrimp in the sauce for a few minutes until opaque and added fresh made pasta to the sauce. Truly amazing! Thanks for another great recipe. Look forward to each and every one that your post.
So happy you tried it out and enjoyed!!
Hello from Croatia, you are amazing :D
Love it!!
I am totally serving this at pit party.😍❤
Thanks
Love these! Thanks PK!
My Pleasure!
Dear John...One humble request from your fan please upload video on Christmas turkey and fruit cake recipes... much appreciated... 🙏🏽
Making this tonight, any suggestions with what to pair it with during the week?
looks amazing, I think I eat it with cheese and some bread, super good
I have an addiction problem with your videos 😂 every video I watch I save so I can watch it again for when I attempt them later, I slowly realized that I started saving every single video lol oops
Wow zabardast recipe 😀😋😁😁
I don't really like tomatoes but these look amazing!
I know what you mean but most tomatoes SUCK! This makes those sad grocery store tomatoes delicious!
That looks soooo delicious! I definitely have to try it. As always, thank you for your amazing recipes, every one I've tried has been fantastic!
Where did you buy all of the rose gold/ copper things from they look really nice
I love this channel ❤️
Thank you!!!
Love these videos
Now I'm going to be looking at the bowl of fruit each time I watch LOL
We call it RYE bread in Denmark...... Defo favourite bread for me. Not as easy to come by here in the UK though.
Yay, just in time for tomato season! Kind of surprised that you kept yours in the fridge, though - I've always been told to keep them at room temp. Is there a reason they need to be refrigerated for this recipe?
Hi Preppy😊
I'm new on your channel and I'm from Italy.
This recipe looks so delicious, but contains a lot of garlic...wowww😱😱😱
In these days, I've take a look to your other recipes and I find that the cakes, and so one, are amazing, delicious and gorgeous.
Bravo Preppy👏👏👏👏👍👋☺
Now I know how to make roasted tomatoes 🍅 🍅🍅🍅🍅 HUZZAH
YAY!
Now I know what I can do with those poor tomatoes that take a long time to use because of boring salads. I'm surely gonna try this with Pizza! Thanks John.
like I don’t even like roasted tomatoes, but am I gonna try this recipe? Yes, yes I am.
Yum!!!!!🤤🤤🤤
Love the recipe... will try when garden ready tomatoes available. But did he say in the beginning that he had tomatoes in refrigerator? That’s a no no
What other herbs would be good on the roasted tomatoes? Basil? Oregano?
I normally put the tomatoes, garlic and onions in a plasticbag with oliveoil, salt, sugar and herbs and shaky shake them all around so the flavours get all mixed in before I put them into the oven:) Sugar works very well if you dont have balsamic vinegar at hand!
Ha ha the comment was about the tomatoes baked in the oven.... I was just to slow😆
You are so cool! I have a probleem with my cakes. They are so buttery
Which recipes?
Preppy Kitchen By the vanilla cake Recipe. I just add Cacao powder but when my cakes are done they are so buttery
I love a good topping... 0.o
The Garlic adds so much flavor!
You're my spirit animal
I enjoyed this video, but I’ll be looking for the studio release of “It’s Raining Herbs.”
I’m pretty sure you filmed the chocolate cupcake peanut butter pie and the beer salad the same day. For the cupcakes when you make the icing how long do you melt your chocolate fof
I melt the chocolate in a double boiler OR in the microwave in 10-30 second bursts at 50% power.
Will this work with non aged balsamic?
🙏
Hey John! You are so great! Can you make a rainbow cake for a video? That would be great!
I need to make another cake soon!
Preppy Kitchen Okay. I love u so much❤️
I agree John ! The big lie . Oil and Butter ! 😁
Do you just eat the roasted garlic bulb along with the tomato or save it for another use?
1:53 I found one! Your vanilla cream pie video and your strawberry pie video were filmed on the same day :D (what do I win?)
Garlic juice is sticky because the juice is full of natural sugars, that's why garlic burns so easily too.
You could share a recipe for a glass of water and I'd be watching happily😂💜
Love your channel could I just use a normal size red onion or a white one ty do you do any recipes for seafood just call me v lady front the UK xxxx
🤤🤤😍
It grinds my gears that he cut that shallot on a wet surface...
An answer to the sticky garlic question! www.quora.com/Why-is-really-great-freshly-chopped-garlic-sticky
The stickiness is allicin. Put that on Italian bread with mozzarella.
You don't shoot your videos the same day? Wow, how many times do you record a recipe? I suppose that's a question for your next Q&A!
Please go on great British bake off
Oh yes !!!!
🍅✨
i hate rosted tomatoes but i watshed the video because I love your videos
That is the sweetest.
2:35 buy a _head_
Should probably put a little sugar on them...
John, you lied! you said that you could freeze or refridge the left-overs. WHAT LEFT OVERS? I ate the whole pan instead of the pizza. While the grand kids did not mind, the spouse asked where the rest were, after all he only had one?........ mmm tomato candy...!
you took those tomatoes from bland to GRAND.
.. promise me.. :D
I thought tomatoes were supposed to sit on counter and not frig?
I'm hungry for you
Never, ever refrigerate tomatoes! :-)