|My stash of organic plum tomatoes|
One of the things I look forward to most during the summer is the supply of tomatoes at our local farmer’s market.
From 10am-2pm every Saturday morning, a commuter parking lot in town is transformed into a bustling gathering place, with vendors selling fresh produce, pies and breads, local honey and jams, flowers and more.
This past weekend seemed especially busy, perhaps because people were back in town from summer vacations. As I perused the fresh goods at my favorite vendor tables, I spotted a large supply of organic plum tomatoes (also known as Italian tomatoes or roma tomatoes) that were offered at a much lower price if purchased in bulk. I couldn’t resist and loaded up a box filled with plum tomatoes…10 pounds worth.
I brought them home and longingly dreamt of all the possibilities…sauce, soup, salads, salsas. Since I had such a large supply, I really wanted to try several different ways of preparing them.
Here’s what I came up with: Slow Oven-Roasted Plum Tomatoes, Indian Egg Masala (one of my favorite comfort foods), Food and Wine’s Layered Eggplant, Zucchini and Tomato Casserole, and Fresh Salsa.
Here are the recipes for Slow Oven-Roasted Plum Tomatoes and Indian Egg Masala:
|Juicy Oven-Roasted Plum Tomatoes|
Slow Oven-Roasted Tomatoes
These are great on sandwiches, in leafy green and pasta salads, on pizza, bruschetta, or foccacia, or as a snack. They can also be frozen to be enjoyed during the winter month.
Extra Virgin Olive Oil
Chopped Shallots or Garlic
Fresh or Dried Thyme
Salt and Pepper
Preheat oven to 200 degrees fahrenheit. Cut off tops of tomatoes and slice in half lengthwise. Place tomatoes in a large bowl. Drizzle just enough olive oil on tomatoes to coat lightly. Sprinkle shallots and thyme over tomatoes, and season lightly with salt and pepper. Toss well.
Place tomatoes cut side up on baking pan covered with parchment paper. Bake for 2 1/2 – 3 hours until shriveled on the edges, but still juicy.
adapted from Julie Sahni’s “Classic Indian Cooking”
8 eggs, hard boiled, peeled and sliced in half
3 tablespoons olive oil
2 medium onions, finely chopped
4 cloves garlic, minced
2 tablespoons finely chopped ginger root
1 stick cinnamon
4 black cardamon pods
2 teaspoons ground coriander
1 teaspoon turmeric
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 cups finely chopped or pureed fresh tomatoes
1 teaspoon salt
2 teaspoons garam masala
3 tablespoons finely chopped coriander leaves
Heat olive oil in large saute pan. Add onions and cook over medium heat until caramel brown (about 15-20 minutes). Add garlic and ginger, and fry an additional 2 minutes. Add cinnamon and cardamon until spices are puffed and begin to brown, about 1 minute.
Add coriander, turmeric, cayenne and black pepper. Stir a few times, and then add tomatoes. Cook, uncovered, until mixture turns thick, stirring frequently to keep the sauce from sticking and burning (about 10 minutes).
Add salt and 2 1/2 cups boiling water, and stir to mix. Reduce heat to medium, and simmer the sauce, covered for 20-25 minutes. When done, the sauce should be fairly thick. If it is too thin, uncover and boil briskly until the sauce reduces to the right consistency.
|Simmering Masala Sauce|
Turn off heat and let sauce rest, covered for at least 1/2 hour before serving. When ready to serve, reheat sauce gently over low heat. Stir in garam masala. Carefully slip egg halves into sauce, and simmer just until eggs are heated through.
Sprinkle with coriander leaves and serve.
More Ways to Serve Roasted Tomatoes:Journey of An Italian Cook’s Roasted Tomato, Goat Cheese Tartelettes
101 Cookbook’s Roasted Tomato Soup
Martha Stewart’s Broccoli Rabe with Roasted Tomatoes
allrecipes.com’s Roasted Tomato Salsa
Anticancer Ingredients: Tomatoes, Olive Oil, Onion, Garlic, Ginger, Turmeric
|Layered Eggplant, Zucchini and Tomato Casserole|
|Fresh Tomato Salsa|