Sunday, September 21, 2008

Roasted summer tomatoes

Frost crept into Maine this past week, killing off many a tomato plant. Farms near the water and down here in the southern half of the state were mostly spared, so it doesn't spell the complete demise of this year's juicy globes of sunshine. But I can no longer deny the end of summer is near.

At the Portland Farmers' Market, uniformly red and perfectly flawless tomatoes are the exception.

Instead we feast on the sweet goodness of purple, green and yellow beauties that come with the battle scars I know well from my dad's organic garden. With the end of tomato season in sight, I couldn't help but stock up at Saturday's market.

Today with tons of tomatoes in hand, I fired up the oven and roasted a spicy summer sauce. Roasting is a quick way to bring out the sweet tomato flavor and keep the texture of the other vegetables. I add it to sandwiches, on top of baked potatoes and alongside mujaddara.

It will work wherever you enjoy tomato sauce. But, be warned, this recipe is sure to give your tongue a kick.

Hot roasted summer tomatoes

2-3 medium sized heirloom tomatoes
1 organic red onion, sliced
1 bunch organic baby shallots
1 head garlic, peeled and ends trimmed
1 organic jalapeno pepper, sliced
1 organic sweet red pepper, sliced
extra virgin olive oil
salt & pepper to taste

Preheat oven to 450. Cover bottom of roasting pan with a thin layer of olive oil. Slice each tomato into similarly sized pieces and place in pan. Add red onion. Remove tops from shallots and cut bottom sections into 1 inch chunks. Add to roasting pan. Add garlic cloves and pepper slices. Drizzle with olive oil and sprinkle with salt and pepper. Cook for 30-40 minutes. Serves 2.


Anonymous said...

This sounds just perfect...not more than an hour ago I told my husband I was going to snatch up all the organic tomatoes I could at market tomorrow to make loads of sauce to freeze for the winter! Yum!

Anonymous said...

Frost already??? We're maybe a month or so away, so I think most of our tomato plants will be spared.

Like you, I don't mind my tomatoes with a few battlescars!

Roasted tomatoes sound so yummy and comforting - perfect on those frosty days!

Bianca said...

You're speaking my language with those tomatoes! I wish I had come across a friend's big crop this year so I could have canned some. But tomatoes just didn't do as well around here this year...

Clotilde M. said...

Great photos! I loved the red clover, it reminded me of when we lived in Washinton State and red and white clover used to grow on our front yard.Thanks for sharing.