Well, it’s fall, and this post is late. Sorry.
One of my favorite things about summer is the fresh, ripe tomato.
Even with globalization allowing us to have year-round tomato-like objects, there is no replacement for in-season acidic, sweet tomatoes. Spain had delicious, delicious tomatoes, and I went from tolerating them from eating one a day, at least. No joke. Just sliced up with a little olive oil, salt, pepper, and white wine vinegar.
So when I saw this recipe from one of my favorite food writers, David Lebovitz, I felt that he was speaking to my need for delicious tomatoes outside of summer. He offers up the suggestion of oven roasting them to intensify their flavor, and then freeze the suckers. He was right.
Oven Roasted Tomatoes by David Lebovitz
Original recipe here.
2 Tbsp olive oil
1 clove garlic, peeled and thinly sliced
2 tsp thyme
2 tsp rosemary
Salt and pepper
1 lb tomatoes
Preheat the oven to 325º.
In a baking dish, mix the olive oil with the garlic and spices.
Cut the tomatoes in half, and remove the stems. Toss them in the seasoned oil and lay them cut side down in the dish.
Roast the tomatoes for two hours or until they are soft and wilted, starting to wrinkle.
How to eat them?
David Lebovitz, original author, suggests tossing them with feta. This is brilliant.
I have also mixed them in with green beans and stuck them in grilled cheese sandwiches.
Basically what I’m saying is that you really can’t go wrong with these. I keep them frozen in single serving packets so I have something that tastes gourmet always at hand.