Рецепт Roasted Roma Tomatoes
We had a pizza dinner party last week for our friends, Bruce and Felix, and Felix’s daughter, Sierra. When I’m making pizza, I go a little crazy with toppings. It’s an obsession. I admit it. My ultimate fear in life is that there won’t be enough food. I suspect it’s a southern thing that I inherited from my grandmother. In my mind, if you don’t have at least twice as much food as you need, there’s not enough.
We made four pizzas, and, as per usual I had enough toppings for six or eight. Dishes of roasted red peppers, onions, mushrooms, spinach, rotisserie chicken, roasted tomatoes, pesto, and three cheeses filled my countertop. I think everyone agreed that the roasted tomatoes won the evening.
Tomato season is one of my favorite things about summer. During the season, our neighborhood organic farmers market sells every variety of locally grown tomatoes you can imagine. For the rest of the year, I find that Roma tomatoes are the best bet in terms of flavor and texture. That being said, they’re often lacking in real tomato flavor. Roasting them can solve this problem.
Slow roasting tomatoes significantly intensifies their flavor. They’re simple to prepare, and I make them often when summer tomatoes aren’t available. Roasted tomatoes are great in salads; they’re an ideal ingredient for pizza; they’re a classic topping for bruschetta; and they make a perfect side for a grilled steak dinner. For this recipe, I roasted the tomatoes with olive oil, garlic, and fresh thyme. If you’re making them as an accompaniment for a steak, I’d consider grating some Parmesan cheese on them for the last 10 minutes of roasting.
If you’re like me, you’ll munch on a few of these tomatoes right off the baking sheet. They only take minutes to prepare and once they’re in the oven, you can set an alarm and forget about them for a couple of hours. If you’re a tomato fan, give these a try, and I feel certain you’ll make them a regular in your kitchen.
Roasted Roma Tomatoes
Ingredients
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh thyme leaves
- 2 garlic cloves, finely minced
- 1/4 teaspoon kosher salt
- 10 Roma tomatoes, cut in half lengthwiseInstructions
1. Preheat oven to 275 degrees. In a medium bowl, stir together olive oil, thyme, garlic, and salt. Toss tomatoes in mixture until coated. Place tomato halves cut side up on baking sheet. Spoon remaining oil mixture over tomatoes.
2. Transfer baking sheet to oven and cook for 2 1/2 hours, depending on size of tomatoes. Remove from oven and cool completely.4.1.0.16
http://www.southernboydishes.com/2015/03/17/roasted-roma-tomatoes/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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