I am taking any and all suggestions to help make a dent in my tomato pile. A few days ago I made stuffed tomatoes - nine of them - and, with the help of my obliging family, we polished them off in two days. I hacked up three of them in a tabbouleh salad and another four in the aforementioned bean salad... I might try stewed tomatoes next, but today I had a REVELATION.
ROASTED TOMATOES.
I preheated the oven to 450 degrees. Meanwhile, I hacked up zillions of cherry tomatoes and some large, beefy guys, too. I arranged them side-by-side, cut-side-up on a baking sheet and drizzled a little olive oil, a generous splash of aged balsamic vinegar, minced heirloom garlic, sea salt, pepper and a scant teaspoon of evaporated cane sugar. Baked for 25 minutes while smoke billowed out of the sides of the oven (thank you, vinegar!). DA-Ang. I'm telling you, this might be my favorite tomato recipe to date. Smoky & savory - I nearly polished off the whole sheet pan!
2 comments:
Regina! I think I just read through your entire blog--I LOVE it. The pictures are exquisite. And even though I'm completely stuffed from dinner at the moment, I still wish tomatoes were growing out of my ears so I could make this right away!! Looks SO GOOD!
Love, Regina 2
Maybe I'm being captain obvious here, but have you considered canning your tomatoes? Canning likely isn't appealing on these hot Arizona days, but you could enjoy them all winter long.
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