Winter tomatoes are just not tomatoes. Not even the super expensive ones that come still attached to the vine. Those little grape tomatoes are above average, but still not nearly a real tomato. They don't really taste like anything at all. So this is what I do with them.
These tasty winter tomatoes are wonderful as a side with grilled lamb or steak and broccoli, but sometimes I make them when I'm cooking up pasta and cut them up and mix them in like a very rustic sauce. Best to start preparing these first thing and get them cooking so that they'll be done when the rest of the dinner is ready - they cook for 20-40 minutes. I ususally do this in my toaster oven - the tray will fit 6 to 8 tomato halves nicely, but you can certainly do it in your oven if you feel inclined. I just use whatever oven temperature the rest of my meal is using. The whole point of these tomatoes is that they are easy to make no matter what else is on the menu.
Buy one big tomato (a full size tomato not a plum or cherry or grape) for each person you plan on serving (excluding fussy children - mine won't touch these, but maybe yours will).
Cut each tomato in half across the middle (not along the stem axis).
Arrange the tomatoes in a rimmed baking sheet, cut side up.
Brush liberally with olive oil.
Season with freshly ground salt and pepper.
Crumble oregano, thyme, tarragon or marjoram (or try a blend of some or all of these). If you have bread crumbs on hand sprinkle some of those on. You can also sprinkle some pecorino romano on too. Whatever you fancy really.
Put tomatoes in oven and bake until soft - 20 to 40 minutes depending on oven temperature.
Serve with meal.
You'll be amazed what a little time in the oven has done to these winter tomatoes - they'll actually taste like tomatoes. Now we'll be able to survive until August when the real tomatoes return.
No comments:
Post a Comment