Tomato season is in full bloom and lest I be buried under a mountain of tomatoes I've been cooking them up every which way I can. We now have salsa, pasta sauce and stewed tomatoes in the fridge and freezer. Every meal is accompanied with a fresh cut up tomato or some caprese salad, even when it's not quite appropriate. But my favorite, by far, has been roasted tomatoes adapted from a friends' recipe. As we get cherry tomatoes, grape tomatoes and regular tomatoes in our CSA I've been roasting all the cherry ones as soon as we get them then they sit in the refrigerator until I get inspired about what to pair them with. Here is the recipe:
*oven set to 275 degrees
*about 2 pints cherry tomatoes cut in half
*mix together: 1/4 cup olive oil, 1.5 T balsamic vinegar, 2 chopped garlic cloves, 2 t sugar, and salt and pepper to taste.
*toss everything together and arrange the toms, cut side up on a sheet pan
*bake for 2 to 2.5 hours checking when they start to carmelize and concentrate
*eat them and smile at their amazing sweetness and the little twinge they bring to the jaw muscles
6 days ago