Simplicity is often the best solution to a problem. Around the end of summer I have the unmentionable problem other tomato growers have, I've eaten my fill of tomatoes, and yet I have 4 pounds of them still ripening in the vine. This is where simplicity steps up to the plate and proves once again, that the simplest solution is the best way to hit a home run.
What you will need:
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| Assembled and ready for baking |
- 2 lbs of delicious tomatoes - heirloom, cherry, greens, yellows.
- 1/4 to 1/3 cup olive oil. Use the good stuff here it really makes a difference. You'll need enough to cover the bottom of the pan entirely, use your discretion could be less or more oil as you need
- Aromatics & Fresh herbs - thyme, basil, bay leaves, garlic. The amount depends on what you have on hand
- 2 tsp salt
- 1 tsp sugar
- 1 large roasting pan. I prefer a non-reactive glass or enamel version myself.
Ok, now what?
Heat the oven to 400 degrees F.
Wash and dry the tomatoes. Cut them on halves and toss in the pan. Tuck all the tomatoes down into one level layer for even cooking.
Tuck the herbs and aromatics into the tomatoes. Pour in olive oil just so that it barely covers the bottom of the pan. Next sprinkle a good amount salt over top. Lastly, sprinkle over some sugar which tempers the acidity in your tomatoes.
Bake for 30 - 40 mins.
The result is delicious cooked tomatoes and flavoured oil that make a terrific pairing with goat cheese on toast, breakfast eggs, simple pasta dishes and as a great base for a green salad dressing. Put the tomatoes and oil, every drop, in a glass jar and use within 3-4 days.
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| Capture that summer sunshine in a jar |
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