Posts Tagged heirloom tomatoes

What is to be done?

We’ve had a serious tomato glut this year, despite the best efforts of spouse and self to gorge on tomato sandwiches, tomato salad and various types of gazpacho. A sandwich of home made bread, home made pesto, home grown tomato and artisan cheese has been my perfect lunch. But it only uses a couple of slices of our heirloom giants.

tomatoes

So this morning I turned the oven on very low — still a bold undertaking given Toronto’s prolonged heatwave — halved some of our cherry tomatoes, added salt, pepper and olive oil, put the tomatoes in the oven and retreated to my air conditioned office until mid afternoon.

wp-image-391728784jpg.jpg

And the result is pretty damn good, like essence of heirloom tomato. It’s so simple that it hardly seems worth posting the recipe, but here it is anyway.

Slow roasted tomatoes

Slice or halve the tomatoes (depending on size), put on a baking sheet and brush generously with good quality olive oil. Grind on a little salt and pepper, and add a few garlic cloves, unpeeled.

Roast for 4-8 hours, depending on your mood and how chewy you think the tomatoes ought to be. Mine are still pretty moist. Store in the fridge.

You can cover them with olive oil for a longer shelf life, but I don’t think they are going to last that long.

tomatoes2

Next up. Using some of the spoils in King Arthur Flour’s #bakealong challenge, which this month offers a yummy sounding bread that I might eat in a single sitting.

Something that combines gardening, preserving (of sorts) and baking bread? How can I go wrong.

Comments (1)

Scrimcoached peach tomato jam

First I have to thank blogger Mirandasoap for her use of the magnificent verb to scrimcoach, which she defines as  to pull together from your wits and which she used for a plum jam recipe last week.

You see scrimcoaching is what I do with recipes all the time, even if I didn’t know that was what I was doing, so my thanks to Miranda for giving me permission to use her word.

My scrimcoach  goal was simple: boil up a jam to prevent the home-grown tomatoes getting out of hand; and  attempt to recreate a five-out-of-five venture from two years back.

But while I loved the idea of a bright yellow tomato jam from my (mostly baby) yellow tomatoes, there was no way my little tomato plants were going to provide the three pounds of tomatoes I needed to redo  that 2010 recipe. Tomatoes and peaches make a surprisingly magnificent salad. Can I pretend they will be good in jam as well?

Tomato-peach-basil jam (makes 2-1/2 jars)
4 cups yellow tomatoes, seeded, but not peeled
2 ripe peaches, peeled and chopped
1 scant cup sugar
handful basil
juice of two lemons
splash of balsamic vinegar

Simmer the peaches and tomatoes together until they boil down to a bright orange mush. Blend half the basil with half the sugar, and slice the rest of the basil into thin slices and set aside. Add the sugar to the tomato mix and boil until it thickens up nicely, adding the herbs/lemon juice at the last minute. Add a splash of balsamic or extra lemon juice to taste. Bottle in sterilized jars.

The verdict. It’s almost there. But I added the basil too early, so the basil flecks are muddy-brown rather than vibrant-green.  I should have added lemon juice or balsamic to cut the tomato-peach sweetness, but I fretted that would make things more liquid, or more muddy, and I didn’t. So it’s just a little meh unless you find the right thing to mix it with. But it did taste surprisingly good with feta spinach omelet tonight.

Rating: 3 (out of 5). Worth trying again, but I need to tweak the recipe.

Comments (1)