SLOW ROASTED TOMATOES (KEEPER)
(YUM, YUM, YUM – GOOD FOR FRESH PASTA SALADS/ HOMEMADE TOMATO PASTE, BRUSCHETTA, PLAIN…)
4 lbs Fresh, Local Tomatoes – cut in 1/2
6 garlic cloves, minced
5 TBSP extra-virgin olive oil
Salt & Peppa
Preheat oven to 200 degrees. Put tomatoes cut side up in 2 in two shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season with salt & peppa & basil. Roast for 6-8 hrs.
Serve as side dish or sliced on 3/4 inch baguette (fried or toasted with olive oil). Or chop coarsely and use in past dishes or salads.
ROASTED TOMATO SOUP
9-10 cups fresh garden tomatoes, cut into chunks
1/3 cup butter
freshly ground pepper to taste
1 TBSP or less kosher salt
1 med. onion, coarsely chopped
4 garlic cloves
2 TBSP dry basil or about 4 TBSP fresh
1-1 1/2 sun dried tomatoes in oil, drained
14 oz can of chicken broth
2-2 1/2 cup half and half cream
1/2 – 1 tsp red pepper flakes
mozzarella OR feta cheese cut into chunks (optional)
fresh basil leaves for garnish
Preheat oven to 475 degrees, Put tomatoes in large roaster pan. The bottom of a broiler pan works. Melt butter and drizzle over tomatoes. Sprinkle with pepper and kosher salt. Add chopped onion and peeled whole garlic cloves. Bake for approx 15 minutes. Add basil and sun dried tomatoes. Bake for 10 more minutes. Cool a little.
Transfer to a large pot. Add chicken broth, half & half, and red pepper flakes. Blend together with stick blender. Leave chunks if desired. Heat up to serving temperature. Serve with cheese and basil.
Linguini w/ tomatoes & basil
4 ripe large tomatoes
1 lb brie cheese rind removed & torn into irregular pieces
1 cup cleaned basil leaves, cut julienne
3 garlic cloves, peeled and finely minced
1 cup plus 1 TBSP best quality olive oil
2 1/2 tsp salt
1/2 tsp black pepper, freshly ground
8 oz linguine or angel hair pasta
Combine tomatoes, brie, basil, garlic, 1 cup olive oil, 1/2 tsp salt & pepper in a large serving bowl. Prepare at least 2 hrs before serving & set aside, covered, at room temperature.
Bring 6 qts water to boil in a large pot. Add 1 TBSP olive oil and remaining salt. Add the linguine and boil until tender but still firm, 8-10 minutes. Drain pasta and immediately toss with the tomato sauce.
Garnish with freshly ground pepper and grated parm.
A Sweet Tomato Sauce with Cream
This sauce has sauce has such a lovely, subtle flavor, it’s best for topping simple pastas, such as fresh tagliatelle of fettuccine. Or spoon it over some risotto or Garlic Bread Fritatta.
2 tablespoons unsalted butter
1 small white onion, thinly sliced
1 fresh bay leaf
4 pounds ripe tomatoes, peeled, seeded and chopped or 4 cups canned or boxed imported Italian tomatoes, drained, seeded and chopped
1 teaspoon sugar
1/4 cup creme fraiche
5 leaves basil, minced
Salt and fine white pepper
- Melt butter in a large skillet. Saute the onion and bay leaf over medium low heat until onion is soft and translucent, about 12 minutes.
- Add the tomatoes and sugar and simmer until the tomatoes soften and lose most of their moisture, about 7 minutes.
- Remove the bay leaf and pass the tomatoes through the mouli mill or puree in a blender or food processor (be careful not to liquefy.
- Stir in the creme fraiche and heat gently stirring and taking care not to boil. Stir in the basil, and season with salt and fine white pepper.