Alex Loves the Tomatoes!

In anticipation of a bumper crop of tomatoes this season I’ve started searching for tomato recipes and experimenting. Wouldn’t want the harvest to get ahead of me (so far I have 2 small green tomatoes in the back yard and 1 medium sized green tomato in the front yard….). Coincidentally and with remarkable timing, my friend Adrian Newell, owner of the store called “Solo” and who is a big part of Warwicks Book store in La Jolla, CA (Warwicks.com) sent me The Tuscan Sun - a beautiful Italian cookbook by Frances and Edward Mayes. I’m in the process of reading it cover to cover – enjoying it enormously. I stopped on page 43 to read “Roasted Tomato” which sounded delicious and I had to make them right then. Fortunately I had 2 baskets of cherry tomatoes on my counter so I didn’t even need to go to the grocery store.

Simple, basic, awesomely delicious and versatile.  I am making them alot now during tomato season.  They are very versatile.

 Tomatoes ready for roasting

Tomatoes ready for roasting

 Close up tomatoes ready for roasting

Close up tomatoes ready for roasting

Roasted Tomatoes (From The Tuscan Sun Cookbook)

Ingredients:

2 baskets of cherry tomatoes (about 60) (or 25 medium tomatoes, quartered or 3 28-ounce cans plum tomatoes, drained and cut into quarters – according to the book but I haven’t tried these)

½ c extra virgin olive oil

3 T each of the following: minced fresh rosemary; fresh thyme leaves; fresh oregano leaves

5 cloves garlic

salt and pepper

prepared bruschetta or crostini

Arrange the tomatoes cut side up on a parchment lined 12x16” sheet. Drizzle the olive oil over them, scatter the herbs and garlic, and season with salt and pepper. Bake for 2 hours, turning the tomatoes once. These would also be delicious with some chipotle pepper flakes tossed on/in.

Coarsely chop the tomatoes for bruschetta/crostini, or press a tomato onto each one. You can also use this as a topping for Pasta or a filling for an omelet. The possibilities are endless. Leftovers can be packed into jars, topped with olive oil and stored for a while. Or, like my son, you could eat them all out of the container that they’re packed in. He really liked them.

 Tomates roasted

Tomates roasted

 Close up of roasted tomatoes

Close up of roasted tomatoes

Voila!

Resources: Warwicks.comThe Tuscan Sun by Frances and Edward Mayes

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