9.01.2010

Sweet Fire Roasted Summer Tomatoes

Vine-ripened baby roma tomatoes
Have you ever slow roasted a tomato before?  If you haven't, I suggest you drop whatever you're doing, whip out some fresh tomatoes (while they're still in season!), slice them in half, shake some extra virgin olive along with a couple twist of fresh ground pepper, turn your oven dial to low (about 300 degrees should do it), toss those 'maters in the oven and then forget about them.  That's right, forget about them.  Go on with your life; pay some bills, read a magazine, tidy up your place, whatever you're up for.

Tomatoes showered in olive oil and fresh black pepper
At about 20 minutes in to doing whatever it is you've decided to do to kick back and relax, it will happen.  It will be subtle at first.  Your nose will start to twitch a little.  "What's that smell?" you'll say to yourself.  Convinced it's just your imagination, you'll go back to whatever it is you were doing.  Ever so slightly, this sweet, earthy and slightly smoky aroma will amplify as it wafts the the apartment, slinking from corner to corner, weaving its way through the room until you just can't take it anymore (when this happens, by the way, that's when you know the tomatoes are done).  You'll fling open the oven and there, right in front of you, will be perfectly roasted tomatoes.  A rich crimson, punctuated by deep brick-red highlights and twinged by fire-kissed edges, these tomatoes can be enjoyed several ways.  For one, you can just pop them into your mouth, one by one, letting your taste buds soak up the rich concentrated tomato flavor.  These are also fantastic served on top of a healthy smear of goat cheese and a slice of a crusty baguette.  But for me, my favorite way to enjoy them is simply tossed in with some fresh pasta (I used a fresh herb pasta here, but really any pasta will do), thin ribbons of just-picked basil and tiny cubes of fresh mozzarella cheese, topped off by just a simple drizzle of olive oil and a sprinkling of sea salt and fresh ground pepper.  Mmm.  Dinner is served.















Sweet, sweet 'maters
Add some fresh mozzarella cheese, basil and olive oil
Fire-roasted tomatoes with basil and mozzarella served over herbed pasta

2 comments:

Megan said...

Delicious! These look a little quicker than the recipe I tried, which takes 4 hours. Hard to wait that long for roasted tomatoes!

ashleigh said...

That dish looks awesome! I am obsessed with all things tomato, mozzarella, basil right now :)
I have made roasted tomato soup before, SO GOOD!

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