You think I’ve been slacking off, don’t you? Just because I haven’t posted a new recipe in, oh ten days? As if. Life is simply insane right now—I’m smack-dab in the middle of two weeks of deadline after deadline, on top of (as always) writing and testing recipes for the book. All I’ve been able to manage, blog-wise, is some daily chat with WTEB’s Facebook fans. They know I’m still thinking of you.
Now, on to the important stuff: Food.
If you’ve been reading here a while, you know I have a tendency to overbuy when it comes to tomatoes. This season is no different—in fact, last week I supplemented my farmers’ market haul with a pound of Campari tomatoes. Have you seen them in your supermarket? Size-wise, they fall between their cherry and plum cousins, and flavor-wise, they’re super-sweet. If I get a hankering in the off-season, I’ll splurge on these babies. But during the summer? Totally not necessary. Which means that package I bought sat on the counter, neglected, until the tomatoes were on the verge of rotting. Seemed a shame to waste them, so I sliced them in half across their little waistlines, put them cut-side up on a baking sheet, drizzled with oil, sprinkled with salt & pepper, and popped them into a low oven for the better part of a day.
The result is tangy and rich like a sun-dried tomato, but still juicy and soft enough to pop into your mouth as-is. I didn’t have an immediate use for them, so I piled them into a jar (along with the cloves of garlic I roasted alongside), topped it off with olive oil, and stuck the jar in the fridge. It’ll hold there a good couple of weeks.
So far I’ve tossed some into a salad, and mixed a few more into an experimental flatbread. I’ve still got quite a few left. Aimee at SimpleBites wrote about hers today—she turns them into an elegant canapé.
If you had a jar of these lovely morsels in your fridge, how would you use them?
Weight Watchers: Straight out of the oven, they’re 0 points each. Once they’re stored in olive oil, I’d count each whole tomato as 1 point.
1 pound cherry or Campari tomatoes
Fresh herbs, chopped, optional
Garlic cloves, separated but unpeeled
Salt & pepper
1. Set the oven to 200°F. Line a rimmed baking sheet with parchment or a silicone liner.
2. Cut the tomatoes in half through the equator, and place them cut-side up on the baking sheet. If you’re using fresh herbs, sprinkle some on top of each half.
3. Drizzle with olive oil—seriously, it doesn’t need much. I used about a teaspoon for the entire tray. Rub oil on the garlic cloves and scatter them on the tray.
4. Sprinkle lightly with salt & pepper, and into the oven it goes.
5. Bake for 3 to 4 hours, until the tomatoes’ edges are shriveled and the tops are set, but they still feel soft and a little juicy.
6. Use right away, or store in an airtight container, topped with olive oil, for a few weeks.
This Post Has 2 Comments
Your roasted tomatoes for no specific reason brought to mind a south of France summer staple, Tomates Farcies.
Something I will put on my menu for the coming week.
Serge the Concierge
'The French Guy from New Jersey'
Mmm, I'd love to see your recipe, Serge! Will you come back and post a link when it's up?