Health & Fitness
Is It Autumn Yet??
roasted tomatoes, in my opinion, are so much better than sun-dried tomatoes. concentrated tomato flavor and a bit of natural moisture without the rubbery consistency?? i am a believer!
oh my! it sure has been quite a while folks, since i last checked in. i have been kept quite busy getting the kiddies back into the swing of school and cheering and soccer and football, etc.
as the days shorten and get crisper, my oven and stove-top are awaiting the return of some serious cooking sessions. don't forget, we still have plenty of late summer/early autumn local produce available...so run, don't walk, to your local farmer's markets and get your fill! i have a few things up my sleeve as we enter this magical harvest season and i hope that you will stay tuned!
this simple recipe features a way of prolonging the deliciousness of local tomatoes. although this summer's psychotic swing between tropical heat-wave temperatures and torrential downpours caused our eagerly-awaited tomatoes to suffer, i hope that you were able to enjoy their glorious, albeit brief season.
Find out what's happening in Perkiomen Valleyfor free with the latest updates from Patch.
you will definitely want to make a few batches of this to keep on hand. i use slow-roasted tomatoes for pizza sauce, pasta sauce and as a secret-ingredient for chili or stew or risotto. what are some ways you could inject this bright and delicious taste of summer into the dark days of winter?
Find out what's happening in Perkiomen Valleyfor free with the latest updates from Patch.
Roasted Tomatoes
2-3 pounds of plum tomatoes (about 12-15)
2-4 Tablespoons of good extra-virgin olive oil
4-6 cloves of garlic, smashed
2 teaspoons sea salt
1 teaspoon freshly ground pepper
A pinch of raw sugar
Fresh thyme, oregano or Italian parsley, roughly minced, to taste (optional)
Preheat oven to 375 degrees.
Cover the bottom of a baking pan (large enough to accommodate tomatoes in a single layer) with a sheet of parchment paper, or tinfoil.
Slice tomatoes in half and gently scoop out as many of the seeds as you can and discard seeds (or save some for your garden next year). Place tomato halves on the prepared baking pan, cut-side up. Add garlic cloves, interspersing them throughout. Drizzle olive oil over all; then season with salt, pepper, sugar and fresh herbs, if using.
Allow to cook in oven for 40 minutes, then turn oven temperature up to 400 degrees and roast for an additional 20 minutes, or until tomatoes begin to color and caramelize a bit. Remove baking sheet to a cooling rack and allow to cool.
These are best used within 3-5 days when kept refrigerated, or they can be kept frozen for about 6 months.
Enjoy!
