My Afternoon Roast

tomatoes.jpg

tomatoes roasted.jpg

great color and thick.jpg

tomatoes.jpg

tomatoes roasted.jpg

great color and thick.jpg

Karen, those look delicious! Today I did about 15-20 large tomatoes in the oven. I cut the bottoms off, and sliced the remainder in half. Drenched them in EVOO, and sprinkled with kosher salt and roasted for one hour at 400f in the GE oven. With the first batch I cit the head off a full head of garlic and roasted it with the maters. With the second batch, I used individual cloves, and I can't tell much of a difference. I took about half of the roasted tomatoes, and made a chili sauce. For that I used about 2 cups of chopped onion, and 2 cups of chopped red bell pepper. These were sauteed in EVOO and kosher salt along with fresh ground black pepper for about 30 minutes. I then dumped the tomatoes and about 1.5 T of chipolte sauce along with a cup of vinegar, and cooked it down to less than half of the inherent liquid. This stuff is so good that I could eat it with a spoon, so it is going to be a challenge to find a dish to use it with. I do think though that slices of roast pork will fit the bill.

Karen, those look delicious! Today I did about 15-20 large tomatoes in the oven. I cut the bottoms off, and sliced the remainder in half. Drenched them in EVOO, and sprinkled with kosher salt and roasted for one hour at 400f in the GE oven. With the first batch I cit the head off a full head of garlic and roasted it with the maters. With the second batch, I used individual cloves, and I can't tell much of a difference. I took about half of the roasted tomatoes, and made a chili sauce. For that I used about 2 cups of chopped onion, and 2 cups of chopped red bell pepper. These were sauteed in EVOO and kosher salt along with fresh ground black pepper for about 30 minutes. I then dumped the tomatoes and about 1.5 T of chipolte sauce along with a cup of vinegar, and cooked it down to less than half of the inherent liquid. This stuff is so good that I could eat it with a spoon, so it is going to be a challenge to find a dish to use it with. I do think though that slices of roast pork will fit the bill.

I've never made that....but I will go to the Farmer's Market again on Tuesday and get some large tomatoes. I must try this, it sounds delicious, thanks!

Those tomatoes look great.

Hey Bob, try this for an easy side dish: Slice tomatoes in half. On cookie sheet place tomatoes cut side up. Sprinkle with a little salt and pepper. Place a pat of butter on top. Sprinkle with parmesan. Slide under broiler until heated and cheese is bubbly and brown. And, of course, lots of variations with olive oil, herbs, etc. are possible.

Those tomatoes look great.

Hey Bob, try this for an easy side dish: Slice tomatoes in half. On cookie sheet place tomatoes cut side up. Sprinkle with a little salt and pepper. Place a pat of butter on top. Sprinkle with parmesan. Slide under broiler until heated and cheese is bubbly and brown. And, of course, lots of variations with olive oil, herbs, etc. are possible.

Larry, I am getting a 20lb box of cooking tomatoes this afternoon. I will be sure to try this recipe with some of them. Most of them though will be roasted without other flavors added. I say that with the idea in mind of freezing them and using them for a roasted tomato sauce this winter. Hopefully I will get at least one more 20lb box before the season ends.