Wednesday, August 28, 2013

A summer brunch

This time of year, we eat a lot of tomatoes. We eat them fresh, sliced on sandwiches or with mozzarella and cucumbers. We cook them briefly and toss with pasta.

On the days there are too many tomatoes coming out of the garden to eat all at once, we make slow roasted tomatoes.

These tomatoes, roasted slowly with a little olive oil and salt, become intensely flavored cups of sweet, tangy tomato goodness.

They keep in a jar, covered with olive oil, for several weeks. But in our house they don't last that long.

They are a yummy condiment for nearly everything: good on salads, eggs, toast, chicken, pasta, on crackers with cheese, or right out of the jar.

There's a brunch spot in Berkeley that serves tomatoes just like this. With soft scrambled eggs and a toasted baguette, it's one of my favorite meals.

Slow Roasted Tomatoes
It's best to make a lot

As many small tomatoes as you want
Olive oil
Dried herbs, if you like

Preheat the oven to 200F.
Line a roasting pan with aluminum foil.
Halve the tomatoes and place them cut side up in the pan.
Sprinkle with salt and pour a bit of olive oil over the top.
Roast in the oven for 2-3 hours, until the tomatoes are wrinkled and soft.

When cool, place in a jar and cover with olive oil. Will keep for several weeks.

My favorite way to eat these tomatoes is to smash on toast and top with scrambled eggs. It's especially good with a little gruyere or goat cheese mixed in.

Shared on Food Storage Sunday

9/7/2012 PS: The very best thing I've made with these tomatoes is Capellini with Shrimp and Oven Roasted Tomatoes.Try it. 
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