September 16, 2014
I met Shauna and Daniel (the cutest couple in the world) at a studio where we take classes together. They are SERIOUS foodies and I love seeing their posts on Facebook with pictures of things they are making and eating. If you have tomatoes growing, you probably have more than you know what to do with right now so I HAD to share the post below from Shauna.
Tonight I’ve been roasting white currant, sungold, and a cool mixed tomato that seems to have created itself in our garden (a combo of the those other two). Delicious and easy.
Wash tomatoes, remove stems and dry. Spread on cookie sheet in one layer (if you have a Silpat silicone sheet, use it). Generously coat tomatoes in olive oil, and sprinkle with sea salt and fresh thyme, rosemary and marjoram (or whatever herbs you have on hand).
Cook in 300F oven until roasted to your liking (1.5+ hours) . Check every 15 minutes and give the tray a shake. If liquid accumulates, drain and reserve it.
Put the roasted tomatoes in a clean jar, cover with reserved liquid and enough extra olive oil to cover the top. Refrigerate.
IF YOU ARE LOOKING FOR IDEAS OF HOW TO USE THEM–
- Eat them on their own, or with a cracker/cheese for an appetizer (maybe with a nice fresh piece of basil).
- You could even serve on a big basil leaf or on top of a round of cucumber.
- Add to a salad
- Blend into a salad dressing.
- Fold into cooked pasta with some grated parmigiano reggiano and fresh basil.
