“Tomatoing” is a verb
September 14, 2017
This time of year, the tomatoes are begging for attention. There are a zillion ways to prepare them, but here’s the simplest, most delicious way I’ve found.
You don’t need a recipe. You just need tomatoes. Any size, shape, and variety will do. Here’s a day’s pickings of the cherries.
Pick them when they’re ripe or almost ripe. Try to beat your doberman to it. Barkis is very greedy when he finds a ripe one.
It’s even more fun when your granddaughter helps.
Important! Cut the center slice from each one and have it on buttered toast for breakfast. Homemade no-knead bread is the delivery system of choice. You’re welcome.
Slice them any which way (leave the cherries whole) and place them on a parchment-lined baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and add a few herbs from the garden–thyme, basil, and oregano. Garlic cloves if you like.
Roast at about 350F until they start to carmelize. An hour or two, maybe. Then whiz them up in the food processor along with some fresh raw tomatoes. This adds freshness to the mix.
Give the sauce to your very clever husband to can using his grandmother’s canning gear. You can also freeze it, but jars are so pretty.
Label and store. This sauce is versatile. You can use it as-is. Add dried oregano and garlic to make pizza sauce. Make salsa. Simmer with butter for Marcella Hazen’s famous sauce. Reduce it by half, and you have tomato paste. Reduce it even more for ketchup. Knock yourself out.
Happy tomatoing! #homegrown #recipes