Roasted Tomatoes

Well, fall is here....even though it was 90 degree today! Fall is one of my favorite food seasons. I love making big pots of soup, pot roast, roasted root vegetables.....I could go on and on!! Today was all about tomatoes though. My Mom has a big gorgeous garden and she always grows a couple varietys of tomatoes. Tomatoes, fresh from the garden.....nothing compares!!! She brought me a big bag of romas and San Marzanos (the best italian tomatoes). What do you do with a big bag of tomatoes????? Roast them, of course!! Once roasted you can use them in so many different ways. 

Here are some ideas:

• make a simple crostini by topping a piece of grilled bread with a roasted tomato half, shaved parmesan cheese and basil.
• serve on a antipasto tray.
• make a roasted tomato caprese salad.
• make a roasted tomato sandwich with tomatoes, goat cheese and arugula. Make sure you use a good crusty bread!
  
• use tomatoes in omelets or frittatas.

Once you've roasted them you can store them in the fridge for a week or even freeze them for up to a  couple months.

Slow roasted summer tomatoes

5 lbs roma or beefsteak tomatoes

about 1 cup good quality extra virgin olive oil

kosher salt

fresh ground pepper 

granulated sugar

3-4 cloves garlic, minced

scant 1T. balsamic vinegar

2 T. fresh thyme or rosemary leaves

Heat oven to 350 degrees. Line a sheet pan with foil. Cut tomatoes length wise and scoop out some of the seeds and pulp with the tip of your knife. Arrange cut side up on baking tray.

 Pour olive oil over tomatoes. Sprinkle with garlic, sugar, salt, pepper, vinegar, thyme or rosemary. 

Roast in oven for about 2-3 hours. Tomatoes are done when they are a deep reddish brown in color and quite collapsed in size. Let cool and serve warm or at room temp. Make sure you save the roasting oil to add to pasta or vinaigrette.

Tonight I made a quick angel hair pasta with the tomatoes. I cooked the pasta, used some of the roasting oil from the pan and mixed into the pasta. Chopped some roasted tomatoes, crumbled some goat cheese and topped with basil. So yummy!!!