Here's what I'll be dong all day tomorrow.....YUM

gayle-mo

gayle-mo

Well-known member
I came in here to get the poblano chicken recipe and find the posts on oven roasted tomatoes. I got side tracked on the Chocolate Peanut Butter Cake that AngAK posted - thanks Ang! - and one thing led to another! smileys/smile.gif

I have 100's of beautiful small, red, roma tomatoes in my garden that I'm going to roast tomorrow!

Anyone have recipes to share to use them or do most of you simply eat them by the handfull like I probably will! (I live on roasted garden veggies all summer)

TIA

http://smittenkitchen.com/2008/08/slow-roasted-tomatoes/

 
Thanks, Marsha! MAY 31st, no wonder I missed it!!

That was my daughter's wedding day!!! lol

I was a little busy! smileys/smile.gif

Thanks, hon!

 
Gayle, don't forget to sprinkle some of the tomatoes with your favorite

herbs. This is my favorite blend, but use the flavors that your family enjoys.

I also tried this recipe from the front cover of August Food and Wine. I was not sure about the honey/tomato combo but it is REALLY good! It calls for cherry tomatoes but if your romas are little they will work fine, you might just want to roast them a bit longer. I bought a basket full of assorted colors of cherry tomatoes to use in this recipe. I am hoping that the different colors will be obvious when I serve them.

Honey Tomato Bruschetta with Ricotta

2 pts cherry or grape tomatoes, halved lengthwise
1.5 T OO
2 T clover honey
2 t thyme leaves
1 t kosher salt
1/8 t fresh ground pepper
12 baguette slices, cut 1/2" thick on the bias
1 C fresh ricotta
1 T buckwheat or chestnut honey (I used Tupelo because that is what was in my pantry)
6 basil leaves, thinly sliced or torn

1. Preheat oven to 300° F. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss the tomates with the olive oil, honey, thyme, salt and pepper. Scrape onto baking sheet and turn them cut side up. Bake for about 1 hour + 25 min, until they begin to shrivel and brown. Let cool.

2. Preheat broiler. Spread out the baguette slices on baking sheet. Broil for about 30 seconds on each side til the edges are golden.

3. Spread the ricotta over the baguette and top with tomatoes. Lightly drizzle with the buckwheat honey, sprinkle with basil.

Tomatoes can be refrigerated for up to 2 days. Bring to room temp before serving.

http://www.foodnetwork.com/recipes/michael-chiarello/herbes-de-napa-recipe/index.html

 
Your whole house will smell wonderful! place a few on top of a cream cheese bagel. mmmmm

If you have any extra, you can freeze them to use in the winter. I put mine in small ziplocks and flatten them, then I can just break off what I need. Add some garlic cloves to the pan too---nice. I fyou go to the Smittenkitchen blog, she had a post just yesterday about roasting tomatoes.

 
Yeah, Ang, I think that's the one I posted on here......

Everyone has a different method but I'm sure they're all great! I'm going to try several to see which we like best. smileys/smile.gif

It's smelling pretty darn good - to be sure!!! I told DH about them when he called from work awhile ago and he said.....YUM!!!

Better have him stop for bagels on the way home, huh? smileys/smile.gif

 
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