This time of year I always seem to find myself
with an overabundance of fresh tomatoes.
Since I don't like the fuss of canning,
I roast them.
It's so simple and so yummy.
It only takes about 1/2 hour of chopping time and
while it's in the oven you're free to do other things
like pick more tomatoes.....
(full recipe is at end of post)
Start with clean, fully ripe tomatoes
Roughly chop them - skins, seeds and all.
Spread onto a parchment lined rimmed baking sheet.
Add some thinly sliced onion and lots of shopped garlic.
Sprinkle with fresh basil, salt, pepper, and dried thyme.
Drizzle with olive oil
Pop in a 300 degree oven for 2-3 hours
And you end up with delicious roasted tomatoes
After they cool a bit
just smash them up with a potato masher
or
process in a food processor until smooth
and freeze in ice cube trays
or 1/2 to 1 cup containers
The end result is super-concentrated in flavor
A tomato "pesto" if you will
Use it as a base for a soup or stew
or thin it with some tomato sauce and serve over pasta
An "ice cube" of it added to just about any dish
will add tons of delicious flavor!
Roasted Tomato Garlic Pesto
makes about 2 cups
Olive oil
2 pounds fresh tomatoes (Roma or cherry)
6-8 cloves garlic, peeled and minced
1 small onion sliced thinly
1 teaspoon kosher salt
¼ - ½ teaspoon black pepper
3-5 basil leaves torn
¼ - ½ teaspoon dried thyme
2 tablespoons unsalted butter
Heat the oven to 300°F
Line a 9 x 13-inch baking sheet with parchment paper. Rub lightly with olive oil.
Chop the tomatoes roughly but evenly (slice cherries in half).
Spread them on the baking sheet.
Add the minced garlic and onion.
Sprinkle with salt, pepper, basil and thyme.
Drizzle with olive oil.
Cut the butter into small cubes and scatter evenly over the tomatoes.
Bake the tomatoes for 2 to 3 hours. Process in food processor if desired.
