Table Talk
Home Grown Tomatoes
This has been a crazy gardening year. I'm typically a neglectful gardener, but this year, regardless of my lack of attention and care, my tomato plants have gone crazy. They are huge and laden with big, plump fruit on one, and tear-drop shaped romas on the other. As with any good harvest, there is more fruit on the vine than we can possibly eat, so I give it away to visitors. The romas have been particularly challenging. Their size is quite small, and typically, I use romas for salsa but you can only make so much salsa. But I think that I have found a great way to use these tasty little tomatoes--Herb-roasted tomatoes.
I halved each tomato lengthwise and scooped out the seeds, drizzled them with extra virgin olive oil, sprinkled them with kosher salt, fresh ground black pepper and chopped fresh herbs from the garden. I then slow-roasted them, at 325, for about 3 hours, or until they had shriveled and slightly caramelized.
They were fantastic! I've served them with cheese & crostini, with smoked salmon or simply popped them in my mouth for a little snack.
