Sunday, September 28, 2008
Despite the title of this post, I am not even close to tired of homegrown tomatoes. In fact I’m already mourning their eventual passing. For the past few weeks I’ve been enjoying the heyday every which way I can. (Ha, ha – can!)
One of our favorite things to do with tomatoes in any season is to roast them. Slow cooking tomatoes in the oven releases their juices and caramelizes their flavor, making them a sublime ingredient that adds bursting flavor to any recipe.
We’ve been keeping it simple and using them to make crustini, which is a delicious appetizer or accompaniment to homemade soup.
To roast the tomatoes, first cut 8 tomatoes in half and then into wedges. Place in bowl with 2 tablespoons of extra virgin olive oil, 1 clove of finely chopped garlic, 1 tablespoon of minced fresh basil, 1 teaspoon of salt and 1/2 teaspoon fresh ground pepper. Toss to coat.
Spread tomatoes on a cookie sheet and put into oven preheated to 300 degrees. Bake for one to one and a half hours, checking every half hour.
You can also toss these gems with some fresh cooked pasta for a yummy main course, add them to beef or lamb stews for a subtle sweet flavor or throw them into a saute pan with some white wine and steam some clams for a fancier appetizer that will get rave reviews.
Roasted Tomato Crustini
1/2 of a loaf of good quality crusty bakery bread
1 clove of garlic
8 tomatoes slow roasted per instructions above
10 tablespoons freshly grated parmigiano reggiano cheese (use the real deal – it’s so much better)
Cut bread into ten 1/3 inch thin slices. Cut garlic clove in half and rub cut side on bread slices. Bake on cookie sheet in 400 degree oven for five minutes. Take bread slices out of oven and spread with the roasted tomatoes, patting the tomatoes down with the tines of a fork. Put one tablespoon of grated parmigiano reggiano cheese on each slice. Return to oven and bake for another five minutes.