Roasted Tomatoes
This has been a great year in my garden and I'm in the fortunate position of having to pick tomatoes ripening daily.
Besides all the wonderful ways to use fresh tomatoes in our menus, this is a great time of year to consider roasting some. When you roast tomatoes slowly, you intensify their flavor. For this recipe, I used 10 tomatoes, 10 fresh garlic cloves (unpeeled), and a few sprigs of fresh thyme.
Preheat the oven to 350 F. Spray a lipped tray or pyrex dish lightly with olive oil spray. Core the tomatoes and cut in half horizontally. Place the tomatoes, cut side down, on the tray, and toss in the garlic and thyme.
Roast the tomatoes for approximately 20 minutes, until the peels wrinkle and you can lift the peels off. Pour off and save the accumulated juices in the pan.
Turn the oven down to 275 F and continue roasting for approximately 3 hours, until the tomatoes are concentrated and deflated, but not completely dry. Pour off the juices occasionally and remove the garlic when it is soft.
This recipe yields three wonderful results: the concentrated roasted tomatoes, the roasted garlic, and the delicious juice.
Use the tomatoes beside anything grilled, or chop them up and make a salsa. Or better yet, tune in tomorrow when we put all three together to make a fabulous tasting appetizer you'd be proud to serve to guests.
Besides all the wonderful ways to use fresh tomatoes in our menus, this is a great time of year to consider roasting some. When you roast tomatoes slowly, you intensify their flavor. For this recipe, I used 10 tomatoes, 10 fresh garlic cloves (unpeeled), and a few sprigs of fresh thyme.
Preheat the oven to 350 F. Spray a lipped tray or pyrex dish lightly with olive oil spray. Core the tomatoes and cut in half horizontally. Place the tomatoes, cut side down, on the tray, and toss in the garlic and thyme.
Roast the tomatoes for approximately 20 minutes, until the peels wrinkle and you can lift the peels off. Pour off and save the accumulated juices in the pan.
Turn the oven down to 275 F and continue roasting for approximately 3 hours, until the tomatoes are concentrated and deflated, but not completely dry. Pour off the juices occasionally and remove the garlic when it is soft.
This recipe yields three wonderful results: the concentrated roasted tomatoes, the roasted garlic, and the delicious juice.
Use the tomatoes beside anything grilled, or chop them up and make a salsa. Or better yet, tune in tomorrow when we put all three together to make a fabulous tasting appetizer you'd be proud to serve to guests.
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