One of my favorite things to do with tomatoes, other than canning them, is to make roasted tuscan tomatoes. It’s amazing what roasting does to the flavor of things.
Somehow it just accentuates the fresh taste. This is a technique borrowed from Frances Mayes, author of Under the Tuscan Sun. Which by the way, is an absolute must read book. The movie didn’t do her justice at all. Anyway I am getting side tracked again. This reciepe is from Mayes’ book Bringing Tuscany Home: Sensus Style from the Heart of Italy.
Ingredient number one: You will need a multitude of luscious, ripe tomatoes.
Ingredient numbers 4,5,6,7,8, 9:
Extra Virgin Olive Oil, chopped garlic (lots!), Thyme, Oregano, Basil, and Rosemary (you can also use Italian Seasoning).
It is critical before you do anything else at this point to pop in some beautiful Italian music to listen to while you work, such as Puccini, Josh Groban or Andrea Boticelli. The tomatoes will taste ever so much better…………trust me on this.
Slice the tomatoes thickly, about 1/4″ will do, spread them on a cookie sheet.
Sprinkle them liberally with the chopped garlic. I used about 5 tablespoons.
Drizzle them with the olive oil. I probably used at least a 3/4 cup.
Sprinkle the herbs over the tomatoes, make sure they are all evenly covered.
The idea is so saturate the tomatoes with the olive oil, garlic and herbs.
Bake them in a 200 degree oven for 2 1/2 hours. They will have a wonderful smell.
After they have roasted you can do lots of different things with them. They can be stored in an air tight jar in the refrigerator, covered with olive oil, for up to 5 days. I like to chop them and add them to soups, sauces, toss them with pasta and grated Parmesan cheese, or even freeze them to use later. They also make wonderful Bruscetta when added on top of sliced french bread.