It is starting to be that time of year when our gardens really begin to reward us for the many hours of weeding, watering, and waiting. Tomatoes, the one crop we all can hardly wait to get our hands on are now ripening on the vine. Of all of the produce from the garden, the flavor of the homegrown tomato is one thing that seems to me is just not possible to find in a store. No matter how beautiful the tomatoes at the market look, they pale in comparison to the flavor of the ones grown in the backyard.
But like anything we grow, suddenly we have an abundance, seems like it is always feast or famine. So while we enjoy plates of sliced tomatoes at every meal, fresh salsa, and sandwiches stacked high, there are still more ready. Time to roast some of these gems, for sauces, and to freeze for later. For as delicious as the fresh tomatoes are, there is an even deeper rich sweetness that roasting brings to the fruit.
- olive oil
- sea salt
- ground black pepper
- garlic, minced minced
- fresh thyme optional
Bring a stock pot full of water to a boil.
Cut the stem out of the top of the tomato and make a slit with a sharp knife down the side. Lower the tomatoes a few at a time into the boiling water. As soon as the skin begins to curl by the cut, remove the tomatoes and place them in a bowl of ice water.
When cool the skin will slide easily off of the tomato.
Heat oven to 450°F. Position rack in the center of the oven.
Cut tomato in half and remove the seeds with a spoon. Arrange the tomatoes on a sheet pan or baking dish, cut sides up, in a single layer. Drizzle with olive oil. Sprinkle with salt and pepper, and garlic and thyme if desired.
Roast for 25 to 30 minutes or until tomatoes begin to caramelize.
Serve warm as a side dish or use them to make a sauce.
Allow to cool, and place in an air tight container.
Tomatoes will keep in the fridge for up to five days, or place them in freezer bags to freeze for up to six months. Tomatoes can also be packed in jars with olive oil.
It is not necessary to peel the tomatoes for roasting. I prefer to do so especially if I intend to use them in a sauce.