Roasted Tomato Roundup
August 24, 2007
Forget it. I was planning to expound on prolonging the pleasures of the tomato in this post, but I’ve found so many other fantastic recipes for Slow Roasted Tomatoes that I decided it would be better for everyone if I just did a roundup. So here goes:
It’s Tomato Season! (Prevention: September 2007). This is my recipe for Slow Roasted Tomatoes, along with two ways to use them—Tomato and Goat Cheese Manicotti and Grilled Halibut with Roasted Tomato Tapenade.
I will add, though, a note about freezing. I freeze several batches of these during the summer and then enjoy them all through the winter. Here’s how:
- Let them cool enough to handle.
- Lay the tomatoes in tightly packed single layers on pieces of parchment paper cut to fit in gallon Ziplocs, then lay them flat in the freezer and freeze until solid.
- Keeping the tomatoes on the pieces of parchment paper, stack a few layers on top of each other and slide them into a Ziploc freezer bag.
- When you’re craving tomatoes, you can just pop a few off the parchment paper, let them sit out for about 15 minutes to defrost, chop them up and toss them with pasta, mix with goat cheese and spread on crostini, anything you want.
Roasted Heirloom Tomatoes in Olive Oil (Figs Olives Wine). What I love about this recipe is that, while most slow-roasted tomato recipes call for Roma-type varietals, Amanda uses a smattering of gorgeous heirlooms here (beautiful photos too), proving that those plump, juicy heirlooms shine in all kinds of guises. There’s also a nice historical/botanical wrap-up of tomatoes and . . . oooohhhhh the recipes. Roasted Heirloom Tomato Bruschetta (what this woman does with bread is amazing) and Roasted Tomato and Eggplant Fettucine with Thyme.
So there you have it, I have officially fulfilled my “tomato post” promise. I’d say it turned out rather tasty! Enjoy . . .
(Photo credit: Prevention Magazine)