Roasted tomatoes one more time
I get a little anxious this time of year. We’re at the end of the glorious season of peppers, eggplant and tomatoes and are about to enter that dark and comfortless world of kale and turnips.
But lookee, lookee what I found at the Franklin Farmers Market this morning. Near to the last of the real home-grown tomatoes. Those ones in the back are called Cherokee Purples. They’re heirloom tomatoes that date back more than 100 years to their cultivators, the Cherokee tribe.
By this time of year, even I’m kind of over the tomato sandwich. So I roast every tomato I can get my hands on and freeze them for later in the coming winter when I’m dying for a really bright chili or stew boosted with fresh roasted tomato flavor.
Here’s how you do it:
- Preheat your oven to 300 degrees.
- If you, like me, don’t like tomato skins then boil them whole for 30 seconds. The skins will slip right off. Then cut them into thick rounds and put them on a foil-lined, rimmed baking sheet.
- Drizzle with olive oil, and season with salt, pepper and a tiny pinch of sugar.
- Roast for several hours or until the tomatoes have shriveled and started to turn brown.
I store them in plastic sandwich containers with a sheet of plastic wrap right on the tomatoes to keep any air from getting in. And don’t throw away the leftover olive oil. It’s super flavorful over pasta with just some grated Parmesan cheese and a splash of lemon juice.
And if all this sounds familiar, I mention roasted tomatoes every year about this time just in case you forgot or don’t while away your days reading all of my posts from the last six years. I consider it a public service.