Brenda's Tomatoes in my Kitchen Windowsill
My whole house smells like an Italian kitchen. Or what I imagine an Italian kitchen smells like ...
Garlic, Basil, Oregano, olive oil and of course, tomatoes.
My neighbor Brenda moved last week and her parting love gift was permission to continue harvesting her plump juicy tomatoes into the fall.
It's sad to have a friend and neighbor move. But, for the last five years it's been our reality. We've grown accustomed to saying these kinds of good byes. We also know that friendships can be maintained despite distance. So, we helped in little ways we could, and then wished them well. We remember them when we walk past their former home, two doors down; and when we harvest their tomatoes. This winter, when I pull deliciously slow roasted tomatoes out of my freezer for pizza or panninis I will remember my friend and neighbor.
These slow roasted tomatoes are so good I want to share them with you too ....
Pour olive oil on a pan (about 6 TBs)
Generously sprinkle Italian dried herbs
Add course salt and freshly ground black pepper
Slice meaty tomatoes in half and place in the oil/herb mix
Slow roast @ 200 F for 8 hours (yes .... 8 hours of Itailian aroma wafting through your home)
It appears she uses smaller tomatoes and roasts them sliced side up. I roast sliced side down. After eight hours, let them cool. Peel them. Freeze them. (I put 6 to 8 halves per bag ... perfect for a pizza). And, for heaven's sake, sample a couple of them as you bag them!!
Of course if you want to have some fresh tomato delisciousness more quickly consider this great recipe from Ina (aka the Barefoot Contessa):
Ingredients
- Good olive oil
- 2 cups (1/2-inch diced) bread from a French boule, crusts removed
- 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup julienned basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese
Directions
Preheat the oven to 350 degrees F.
Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
http://www.foodnetwork.com/recipes/ina-garten/scalloped-tomatoes-recipe/index.html
