I have over 20lbs of tomatoes that I got from a farmer at the FM.

dawn_mo

dawn_mo

Well-known member
The crops are really poor this year, but for some reason they are having a bumper crop of tomatoes.

I basically took them off his hands because he is inundated with them Now I have to figure out what to do with them. I know there was a recipe for oven-baked tomatoes, but I cannot remember the name of it. Any ideas or recipes? Thanks!

 
This is a great recipe: Roasted Tomatoes with Garlic and Gorgonzola (or Parmesan)

ROASTED TOMATOES WITH GARLIC AND GORGONZOLA

6 Roma tomatoes, sliced in 1/2 lengthwise
2 tbsp olive oil, divided (I used 2 Tbsp for mixing, and 2 tsp for drizzling)
2 cloves garlic, minced (I crushed, then chopped)
1/4 tsp kosher salt (I used 1/8 tsp fine salt)
1/4 tsp freshly ground black pepper
1/2 cup plain bread crumbs (I used whole wheat panko)
1/2 cup finely crumbled Gorgonzola or grated Parmesan cheese (or 1/4 cup of each, mixed together) (I used about 5 Tbsp Parmigiano Reggiano and 3 Tbsp blue cheese)
1 tbsp chopped fresh flat-leaf parsley

DIRECTIONS:

Preheat the oven to 375 degrees F. Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.

In a large bowl, mix together 1 tablespoon of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated.

Marinate the tomatoes for 10 minutes.

In a small bowl mix together the bread crumbs and Gorgonzola cheese.

Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown. (I baked about 23 minutes, until tops browned).

Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.

From the poster: "I placed the 12 halves around a huge plate and piled a big salad in the middle...."

From Giada De Laurentiis

http://www.jemangelaville.com/2009/01/05/hello-2009-roasted-tomatoes-with-garlic-and-gorgonzola/

 
From my files: Slow Roasted Tomatoes - From Paula Wolfert/NY Times

SLOW-ROASTED TOMATOES

8 medium-size red tomatoes
Fine sea salt
5 tablespoons olive oil
4 garlic cloves, peeled and minced
1/2 cup roughly chopped flat-leaf parsley.

1. Preheat the oven to 300 degrees. Cut the tomatoes in half horizontally. Squeeze each half gently over the sink to extract as many seeds as possible. Salt each half liberally, turn them upside down and drain them for 30 minutes on a cake rack set over a tray. Squeeze gently again to get rid of any excess moisture.

2. Using 3 tablespoons olive oil, brush a nonmetallic gratin dish large enough to hold all the tomato halves in one layer. Add tomatoes, cut sides up. Cook on middle level of oven for 2 1/2 hours. If they are cooking too fast (if the oil begins to sizzle), lower heat to 275 degrees.

3. In small bowl mix minced garlic and parsley, and add 1 tablespoon olive oil. Remove tomatoes from oven, and press equal amounts of garlic-parsley mixture into each tomato top, pressing down lightly with back of spoon. Drizzle remaining tablespoon of olive oil over tomatoes, and return to oven for 20 more minutes. Turn off heat, but let tomatoes stay in oven until serving time.

Yield: 6 servings.

Adapted from Paula Wolfert
Edited from the NY Times

 
Here's another: Basil Baked Tomatoes

BASIL BAKED TOMATOES

"Note: this is supposed to be a good pizza topping, pasta topping, or as an addition to grilled cheese sandwiches or tossed green salads."

18 small roma tomatoes
3/4 cup chopped fresh basil
7 garlic cloves, minced
1/3 cup olive oil
kosher salt

1. Cut tomatoes in half lengthwise.
2. Arrange the tomatoes cut side up in a shallow baking pan. Sprinkle with the basil and garlic; drizzle with the olive oil.
3. Bake at 200 degrees for 2 to 2 1/2 hours. The tomatoes are done when shriveled but still moist.
4. Cool to room temperature. Season with salt to taste just before serving.

From "Texas Ties" - the Junior League of North Harris County (Houston)

http://www.recipezaar.com/245838

 
Love this recipe--Barefoot Contessa

Roasted Tomatoes

Ingredients
12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 450 degrees F.

(I line the pan with foil)

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

http://www.foodnetwork.com/recipes/ina-garten/roasted-tomatoes-recipe/index.html

 
I usually make sun sauce or do the oven roasted if

I get gifted them.
Sun sauce is very easy. Cut up tomatoes, put in a glass/ceramic bowl. Add chopped garlic and basil, salt and pepper. Drizzle with a little olive oil. Cover with plastic wrap and set out in the sun.
I start in the backyard and by afternoon the driveway in the front.
Toss with some pasta, I add salami, kalamata olives and garbanzo beans. Or leftover chicken and cooked broccoli.

 
You must log in or register to reply here.
Back
Top