Follow Us!
† Requires Javascript
Copyright © 1997-2009 Demand Media. All rights reserved.
|
| Member | Message |
|---|---|
 |
Posted: Sep/09/2005 12:44 PM PST
I think you will love this Roasted Tomato Spread! Enjoy! Gary/Louisville Roasted Tomato Spread Ingredients: Tomatoes Olive oil Salt and Pepper Basil Garlic You need enough large tomatoes [beefsteak type would be nice], and the riper the better and cut in half, which will cover the bottom of an 8 by 12 inch casserole dish, or similar type oven pan. Peal and core tomatoes, cut in half, remove seeds, place tomato halves 'cut side up' in dish and douse/sprinkle with virgin olive oil. The reason you put the tomatoes cut side up is the little holes where the seeds were will hold the olive oil.Then sprinkle Kosher salt [preferable] and fresh ground pepper over tomatoes, to taste. Bake at 300 degrees until tops of tomatoes start to brown/ color up [cook for an hour to hour and a half], [this baking info is not absolute [you can cook them at 350 for less time], cook them your way, just don't burn them, but a little color on the tops is ok]. Remove tomatoes from oven and drain off liquid, saving it. You may want to do this in a colander. Put the liquid in a sauce pan. Add fresh, finely chopped basil to taste, at least two tablespoons, [I have [not] tried dried basil, but if you can't get it fresh you could add dried to the liquid until you get the taste you like]; add 1/4 to 1/2 cup green garlic or substitute [and I'm guessing about this :-)] 4 cloves {or more} of roasted garlic for the green garlic. Bring liquid/basil/garlic to a simmer and let simmer until the liquid evaporates enough that a nice thick sauce is made. Then add the baked tomatoes to the sauce and stir it together. The baked tomatoes will be very fragile, so stir with care and not break them up too much. If you have added tooooooo much olive oil and the spread looks too liquid, just scoop out some of the oil and use it in another dish. Like drizzled over fresh tomatoes. Use the spread on sliced fresh or toasted baguette type bread or on any other crusty 'old world' type bread. Serve at room temperature. Note: If the tomatoes give off more liquid as they sit, add this to the cooking sauce as it simmers/cooks down. Our friend, Earl, makes this up and serves it at our Cincinnati Heirloom Open Pollinated Tomato Associate Growers Taste Fest each summer. It is awsome! Gary/Louisville Here are some other ideas for using the basic method of roasting tomatoes. Roasted Tomatoes 4 pounds fresh vine-ripened tomatoes 6 garlic cloves, sliced or minced olive oil salt and freshly ground pepper dried thyme and basil Preheat the oven to 300-350 degrees F. Line a large baking sheet with aluminum foil or use a shallow glass or ceramic casserole dish. Wash the tomatoes, core and cut in half. Scoop out just the seeds, leaving the pulp. Place cut side up in the baking dish next to each other--in one layer. Grind the fresh pepper over tomatoes, salt and sprinkle with thyme and basil. Divide the garlic between all the tomatoes and drizzle with olive oil. Optional: sprinkle with a little bit of sugar. Add more herbs such as oregano, rosemary or marjoram. Roast the tomatoes for 1/2 hour to an hour. They shouldn't be dry, but they shouldn't be watery either. Watch the tomatoes on the foil lined sheet closely, they may scorch and cook more quickly then the ones in a baking dish. Cool and use, or place in freezer bags or containers and freeze for up to 3 months. This recipe is for cherry tomatoes. We all know that if you grow even one large plant in the garden you have more than you'll eat in salads, so this is a good way to use them. Roasted Grape or Cherry Tomatoes 1 pound grape or cherry tomatoes, halved lengthwise olive oil kosher or sea salt fresh ground black pepper Preheat oven to 400 F. Line a baking sheet with parchment paper or foil and set aside. Toss the tomatoes in a bowl with a little olive oil (1-2 tablespoons), salt, and pepper. Place the tomatoes skin side down in a single layer on the prepared pan. Roast for 25 minutes. Use in recipes or freeze. Notes: you can season these just like the bigger tomatoes with herbs and garlic if you wish. Roasted Tomato Salsa Ingredients: 4-6 roasted tomato halves or 2 cups roasted cherry tomatoes 4 jalapeno peppers or any other variety 1/4 cup sweet onion 6-8 sprigs cilantro, chopped salt to taste juice of 1/2 lime or a tsp. of vinegar 1/8 tsp. granulated sugar Place the peppers and onion in a large preheated skillet over medium heat. Cook until the peppers are blistered and slightly blackened, and the onion is browned. Add the peppers and onion to a blender or food processor with the roasted tomatoes to chop. You can leave chunky or process more for a finer sauce-like salsa. Place the mixture in a bowl and stir in the cilantro, salt, sugar and lime juice. Allow it to set and the flavors to blend for about 30 minutes then serve. Note: If you know you are making the roasted tomatoes for salsa you can roast the onion and peppers along with them! It cuts out that extra step, and it's delicious. |
† Requires Javascript
Copyright © 1997-2009 Demand Media. All rights reserved.
