Monday, September 7, 2009

It's Still Tomato Season

Any September in Los Angeles, there are still plenty of wonderful fresh tomatoes available. I like buying the various heirloom tomatoes varieties, whether from a farmers' market or the grocery store, like these.

What I don't like is these pesky stickers, which hardly ever peel off nicely. Usually I take a knife to them:

So, I'm roasting tomatoes again. Just can't get enough of that intensified flavor! To review quickly, uniformly sliced tomatoes on a baking sheet (you can line it with parchment paper first, if you wish):

A sprinkling of a good olive oil:

A sprinkling of kosher salt, freshly ground black pepper, and a teeny bit of sugar:

Into the oven at 250 degrees Fahrenheit. Can you see this tray is two different shades of reds?

Let them slowly roast for three hours:

Then remove and enjoy them on pasta, pizza, salads, in a soup or as a flavorful spread in a hearty sandwich!
Some of us wish we could enjoy tomatoes a little more often.

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