Got tomatoes? Finally they are ready to harvest faster than we can eat them at our house.
It has been three years here since we've had a good crop, so even though most of my tomatoes are “little boys,” they are most appreciated. We've been admiring them arranged in a big bowl on the counter, but it is time to put them to use.
Roma, Yellow Pear and some Big Boys that are really not so big comprise the bulk of our 2012 crop. We use all of them in salads, but to make the most of their amazing fresh vine-ripened flavor, I am roasting them at least once a week.
These roasted jewels are a blessing to a variety of dishes: Roasted Cream of Tomato Soup, the Best Tomato Sauce, grilled cheese or chicken sandwiches, pizza sauce and pasta salads. You can orchestrate a mighty bruschetta topping with roasted tomatoes, a splash of balsamic vinegar, a drizzle of olive oil and, of course, a touch of garlic.
You might not have thought about roasting the yellow tomatoes, but they are quite good this way and have the bonus of being less acidic. How about a roasted yellow tomato and yellow pepper soup? This combination is amazing especially if you add a few garlic chives and a little cream at the end.
Roast a combination of zucchini, tomatoes and onions. Slice each into bite-size pieces, toss in a bit of olive oil, season and spread on a prepared baking sheet. (Cover the sheet with parchment, nonstick foil or a silicone baking mat for cleanup ease.) Place this combination on an upper rack in an oven heated to 400 degrees. Roast about 20 minutes until onions begin to caramelize.
Larger slices of tomato roast best spread apart on the baking sheet.
Have at least a half-inch of space between them for better circulation. If roasting Roma tomatoes, it is easy to cut them in half and squeeze out the sparse mushy seeded area to roast more efficiently. I do the same when roasting larger slices — just squeeze a bit or spoon out some of the seeded area, making sure to leave the meaty flavorful flesh.
Roma tomatoes are considered one of the best varieties for making sauce, but others work well when their flavors are concentrated during the roasting process.