Guess what didn’t take Labor Day off? The tomatoes in your garden. It’s hard to keep up with the crop, though I’m trying my darndest, and probably headed for whatever toxic event occurs from too many tomatoes. I swear those suckers ripen by the hour. It’s all good though, except that there’s this one doctor out there on the interwebs who gets really bad on tomatoes. I just have to ignore his advice for the next couple of weeks. Same with the corn haters. Now is NOT the time.
Rather than reinvent the wheel, let’s just revisit some of our all-time tomato season favorites. Purists of course will go no further than the white bread and mayo tomato sandwich. Solid. But it uses exactly one tomato. Not helpful. When you’re looking for mass consumption of the bounty, I suggest a batch or two of sweet and spicy tomato jam. For the easiest dinner on the planet, totally appropriate for hands off entertaining, go for Best of Summer Simmer Chicken. If your job is to bring a side, embrace the heat with Summer Perfection Watermelon Tomato Feta Salad, or just go straight for Most Popular with THE Panzanella.
If those don’t use up your tomato backlog, here is an easy way to give your tomatoes (and the taste of summer) a little more staying power.
If nothing else you should go to Smitten Kitchen just to look at the picture of the pre-roasting tomato rainbow. Impressive. Mine do not look like that. BUT I assure you they taste darned good, and they are perfect to throw on a pizza, spoon on bruschetta, toss into a salad, smoosh on bread, mix in pasta, etc. You get the picture.
Slow Roasted Tomatoes
From Smitten Kitchen
- Cherry, grape or small Roma tomatoes
- Whole gloves of garlic, unpeeled
- Olive oil
- Herbs such as thyme or rosemary (optional)
Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.
Bake the tomatoes in the oven for about 3 hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes. When they are done, you can remove the cloves of garlic and save them for another use. They’re a delish side bennie.
Use the tomatoes right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever.