pom couscous

pom steak

The Very Versatile Roasted Tomato

by David Latt
Print Email

roastedtomatoAlways on the hunt for an easy to make ingredient, I discovered roasted tomatoes a few years ago. With several left over after a dinner party, I decided a little experimentation was in order. I discovered that roasted tomatoes served up countless uses and, because they freeze well, they can be pulled out at the last minute and added to soups, stews, and sauces.

Incredibly versatile, roasted tomatoes work as a side dish as well as the basis for sauces. Cold, they can be tossed with cucumbers and onions for a salad. Peeled and chopped, they add body and flavor to stews, soups, and pastas.

Ripe and over ripe tomatoes work best. If you shop at farmers' markets, keep an eye out for discounted tomatoes. This week at the Santa Monica Farmers' Market, tomatoes were selling for $2.50 - $3.50/pound, but the over ripe ones were priced at 60 cents/pound.

When they're roasting, tomatoes give off a clear liquid. The flavor is pure essence of tomato. The liquid can be used separately to flavor a simple pasta or as a final basting on a grilled meat. The wonderful chef, cookbook writer, and founder of Fra'Mani, Paul Bertolli was famous for hanging tomatoes in cheese cloth and capturing the clear tomato water that he called "the blood of the fruit."


Roasted Tomatoes

Yield: 4 servings
Time: 90 minutes

Ingredients

3 pounds ripe tomatoes (washed, stems removed)
Olive oil
Sea salt and pepper

Method

Preheat the oven to 350 degrees. Place the whole tomatoes on a Silpat sheet or a piece of aluminum foil on a baking tray. Drizzle with olive oil and season with sea salt and pepper. Roast for 90 minutes. When the tomatoes are removed from the pan, be certain to spatula off all the seasoned olive oil and tomato water. That liquid is full of flavor. Spoon it over the tomatoes.

The tomatoes can be served as a side dish with other vegetables, pasta, and grilled meats.

 

David Latt is an Emmy-award winning television producer who turns to cooking to alleviate stress. He shares his experiences with food and his favorite recipes on his blog Men Who Like To Cook

Add comment


Security code
Refresh

Restaurant News

The Island Grill at the Lancaster in London
London - British Isles
by Carolan Nathan

island-grillThis lively bar and restaurant is situated in the towering Lancaster London Hotel opposite Hyde Park and is a ideal spot to enjoy modern European cuisine served with panache by a friendly staff...

Read more...
Momofuko in the Wasteland
New York
by Michael Tucker

milkbar.jpgThe Upper West Side just joined the world. Move over East Village; now us UWS Jews can sneak out of synagogue on the High Holy Days and chow down on steamed pork buns without leaving our own...

Read more...
Kajitsu
New York
by Michael Tucker

kajitsu-300x200To celebrate my vegan’s birthday, I called Kajitsu on 9th street in the East Village and made reservations. Actually, I had serious reservations. Kajitsu is Shojin cuisine, which means we’d be...

Read more...
Artisan Cheese in the Valley? Are You Kidding Me?
Los Angeles
by Laraine Newman

artisan-cheese-gallery.jpg So, I was like, driveen in the valley ‘n’ stuff? And I like drove past a shop that said Artisan Cheese Gallery, ‘n’ stuff? And I was like “wait, did I just, um, this is like the valley, ok?  And...

Read more...