Thursday, August 23, 2012

Roasted Tomatoes

The heat waves of summer are hopefully history.
The thought of turning on the oven during a heatwave was just counterintuitive.
Finally we can start to think of making recipes that require the oven.

And the recipe you need to consider toot-sweet,
before the season has passed you by, 
is Roasted Tomatoes, plum tomatoes.
You can buy them by the bussel from the EGFM.
I alter the recipe a bit - but all is forgiven - you just can't go wrong.
Give them a good washing, then remove the stem end.
I use my strawberry scooper to make quick work of this step.
 Place the sliced tomatoes on a parchment lined bake sheet,
then top with the olive oil and sprinkle with salt and pepper.
 Roast according to the recipe.
I like to get the edges charred a bit -
more flavor.

Now you can do what ever you like with the roasted tomatoes.
1. Give them a whirl in the food processor (throw in some garlic and basil) 
to make a delicious pasta sauce.

2. They are perfect for pizza toppings, a favorite at my house.

3. Use them are appetizers as the recipe suggests - topped with some delicious cheese from Birchrun Hills Farm or Shellbark Hollow Farm

4. Chop them up and top bruschetta

5. Here I used them in a lovely light lasagna - 
homemade pasta sheets full of egg yolks from Lindenhof chicken eggs 
(you can buy your pasta sheets from Vera pasta at the market), 
some crumbled chevre, and a sprinkling of parmesan. 

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