Spring Tomatoes

HA! The thought…there are no such things as spring tomatoes. Sure, some do hit the markets this time of year but most are mealy and underdeveloped. If you must have tomatoes out of season I recommend going down two different avenues. Either use good canned tomatoes or make some sweet slow roasted ones, the latter being my preference. Roasting basically puts the maturing in an accelerated process. The result is a sweet, tangy sun dried-like tomato. Try it out! They won’t let you down.

Slow Roasted Tomatoes
Serves 8-10 people

Ingredients
10 roma or standard 5×6 tomatoes, cores removed and sliced in half
¼ cup extra virgin olive oil
1 tablespoon fresh picked thyme
1 teaspoon kosher salt
Fresh ground pepper

Instructions
Pre-heat oven to 250 f

For the Tomatoes
Place the tomatoes on a sheet pan, cut side up. Drizzle with olive oil; sprinkle with some fresh thyme and season with salt and pepper. Cook in the 250 degree oven for 2 hours or until tomato seems slightly shriveled but not mushy.

To serve
This is the best part about these beauties. Serve on grilled bread, in pasta, on sandwiches or simply put in blender and serve as soup with grilled cheese on the side… yum!

This entry was posted on Tuesday, May 27th, 2008 at 9:38 am and is filed under Sides & Snacks, Tips and Advice , olive oil, roasted tomatoes, spring, thyme, tomato. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.