Roasted Jersey Tomatoes
Roasting brings out the deep rich flavors of fresh garden tomatoes. Cooking off he water in the dry heat of the oven lends a richness you can't get on the stovetop. Shown in the photo as an accompaniment to asparagus.
Ingredients
- 4-5 lbs. ripe Jersey Tomatoes
- 1 small onion diced fine
- 2 cloves garlic crushed
- 1 teaspoon Oregano
- Salt and Black Pepper to taste
- Red Pepper Flakes to taste
- Generous handful fresh basil, wash, dry remove stems and chop
Overview
- Preparation Time: 30 Minutes
- Cooking Time: 25 Minutes
- Serves: 6
- Difficulty Level: 2
- Source: Summer Wind Farms
Cut off the stem end of the tomato and remove the seeds and attached pulp. Cut them lengthwise and place them skin side up on a lined baking sheet. Broil for 7-10 minutes or until skins are turning brown/black and can be easily removed with a pair of tongs. After removing the skin, lower the oven to 450 degrees and cook the tomatoes down another 10-15 minutes or so. The idea is to remove most of the water and dry out the tomatoes somewhat. Do let them blacken or burn.
Remove from the oven, allow it to cool a little and chop, set aside. Sauté the onion in some very good olive oil, add garlic for the last minute of cooking along with spices and cook for about a minute. Do not let garlic burn. Add chopped tomatoes, stir. Add a generous amount of chopped basil and some fresh olive oil, remove from the heat and let stand for a few minutes while your pasta cooks.
Serving Information
Typically served over pasta, these tomatoes are also great as bruschetta, a pizza topping, a topping for grilled chicken or even as a side dish on their own. A generous sprinkle of your favorite grated Italian cheese is a perfect compliment. This recipe works equally well using Roma or beefsteak tomatoes or even cherry or large grape tomatoes.
