I woke up to a blanket of snow yesterday, Wednesday April 7th. The sun came out in the afternoon and it all melted away but it feels like it has been a long winter. I am in the planning stages of planting my urban garden plot and very excited about the possibilities, but we are still months away from the tomato harvest. Every year, around this time, my desperation for those warm, right off the vine tomatoes becomes overwhelming and I am tempted to buy a hothouse version, even though I know I will be disappointed.
I don't think highly of the Roma tomato that, week in and week out blankets the grocery store produce sections, but with a little skill and love, I can get them to taste, well, good...actually! Oven drying a tomato intensifies its flavor and can turn something that is VERY average into
something worthy of your plate!
They are great in all kinds of salads, from pasta to spinach and they do well atop a crostini, brushed with olive oil and rubbed with garlic. It gets me one step closer to summer, even in the dead of winter. It's a trick that works and I think you'll like it so give it a try and let me know!
Wash the Roma tomatoes well to remove any wax. Core the tomatoes and cut them in half from the North Pole to the South Pole. Place them, cut side up, on a rack that is fitted onto a sheet pan or cookie sheet.
Drizzle the tomato halves with olive oil and balsamic vinegar; sprinkle with salt and freshly ground pepper. Place in the preheated oven and roast for 30-45 minutes, depending on the size of your tomatoes, until they just beginning to shrivel. Turn the oven temperature down to 200 degrees. Continue to let the tomatoes dry out in the oven until they are the texture you desire. I usually let them go another hour and a half to two hours, again depending on their size.
I like the flavors to be concentrated and the texture to be slightly wet and tender. If you prefer a more leathery texture, keep them in the oven longer. You can turn the oven off and let them sit in the warmth overnight or remove them once they are done.
Eat a few while they are warm and put the rest in an airtight container in the refrigerator where they will last for a week. If you completely cover them with olive oil you can extend their life. Mine never last that long...