The Trials and Tribulations of Tomatoes, Part 2

| 9/4/2015 11:54:00 AM

Chef ElizabethI developed this recipe to use the surplus of cherry tomatoes from my garden. This is a very loose recipe – you can cut the tomatoes in half but I don't bother. You can remove the seeds from the tomatoes and peppers if you like. I leave the cherry tomatoes whole and throw in a few plum tomatoes or peppers if they are ripe because I always cook with economy in mind. I will throw a stray or orphaned vegetable or fruit into something that I am preparing. Waste not Want not. Cooking with that philosophy brings me great satisfaction.

Some recipes for tomatoes call for the addition of sugar to round out the acidity. I use a few teaspoons of tomato paste instead. The tomato paste intensifies the flavour and adds sweetness and texture all at the same time. So if you are making for example, bruschetta with tomatoes that are under ripe- use a few teaspoons to concentrate the flavour.

ready to roast

Consider this recipe as intense tomato essence. Roasting concentrates the flavours. You can use these roasted tomatoes on anything you like-the possibilities are endless.

Serving Suggestions:

  • Serve with pasta warm or in a pasta salad

  • Serve with baguette as a spread

  • Puree and add to mayonnaise as a sauce

  • Serve heated on a baguette with Parmesan, Feta or goat's cheese.

  • Serve at room temperature as a roasted tomato salad.

  • Use as topping for pizza or chicken Parmesan

  • Use in a grilled cheese sandwich

  • Use in a baked macaroni gratin

  • Add to sautéed shrimp or use on top of fish

  • Use on top of grilled chicken

  • Use inside stews or soups

You can make a small batch as you are roasting something else for dinner perhaps. Or you can prepare a large batch and preserve them in packages to use later. I suggest freezing any leftovers to use in the winter for a taste of sunshine.