I love tomatoes…especially when you get the heirloom varieties that are odd shaped and absolutely massive.
Last weekend, I picked up a box of Romas and a box of assorted heirloom tomatoes (organic, of course) from Mariquita Farms. I used the Romas to make enough sauce to get me through the summer until Tomato Day 2012 (I was out of sauce from last year’s Tomato Day – FYI, buy an extra 50 lbs this year).
I’ve been enjoying the heirlooms in a number of ways – Caprese salad, as a snack with some cottage cheese, and on a gluten-free English muffin with cheese. I roasted a batch of them last weekend to use as a topping on pizza, which worked out fantastically.
- Preheat the oven to 350F
- Rub your oil of choice (I used olive oil) in the bottom of a baking dish (I used a Pyrex pan).
- Cut your tomatoes in half and arrange them in the pan with enough space to allow the water to evaporate while roasting
- Season the tomatoes with sea salt and black pepper. Add fresh oregano, garlic and chili peppers to the pan.
- Roast for about two hours until most of the water has evaporated.
- Remove from oven, chop and use in your dish of choice – pizza, pasta, on bread, or even better, allow them to cool and serve with some feta cheese and olives.