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 -
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.