Thursday, September 3, 2009

Too Many Tomatoes

Chef recently did an interview for a newspaper in Mendocino, California about what to do with the last tomatoes of the season. Isn't it globalization wild. A chef in Florida participating in an article about veggies in California written by a woman who lives in DC. The writer of the piece wrote a great article published in a local publication on Chef and Slow Food this past spring, and decided to use him as a source for this article she is writing for the paper in California.

While our tomato season ended months ago due to the heat, in California farmers are harvesting the last of their crops. There is a lot you can do with tomatoes. When Chef and I first started dating we jarred roasted tomatoes and gave them out as holiday gifts. It was the cheapest, easiest, most delicious present I have ever given. And, I have to admit it was terribly sexy to watch a man cook and jar food.

This year, since I am dealing with a major pregnancy marinara fetish, perhaps we will make homemade sauce and jar it for keeps. I thought today I would share with you two recipes, one for homemade sauce and one for roasted tomatoes. You can learn how to jar them by following this link - Next week I will be featuring the first of my monthly farmer profiles. We work with so many fantastic people and I would like to share a little glimpse into their lives with you.

Good Life Recipe #9 /Roasted Tomatoes/Chef Scott Schwartz
  • 12 Plum Tomatoes, halved lengthwise, seeds (not cores) removed
  • 1/4 cup of good olive oil, plus a bit more for drizzling
  • 1 1/2 tablespoons balsamic vinegar
  • 2 large garlic cloves, minced
  • 2 Tbs Fresh thyme leaves
  • 1 Tbs chopped flat leaf parsley
  • 2 teaspoons sugar
  • Kosher salt and freshly ground black pepper

  • Preheat oven to 275 degrees F
  • Place tomatoes on a sheet pan, face up, in a single layer.
  • Drizzle with 1/4 cup olive oil and balsamic vinegar.
  • Sprinkle with garlic, herbs, sugar, 1 1/2 teaspoons of salt and 1/2 teaspoon pepper
  • Roast for 2 hours until the tomatoes are concentrated and begin to caramelize.
  • Remove from oven and allow to cool to room temperature
Good Life Recipe #10 /Simple Tomato Sauce / Chef Scott Schwartz

  • 1/4 cup extra virgin olive oil
  • 1 onion small dice
  • 5 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves
  • 1/4 cup fine chopped carrot
  • 24 roasted tomatoes and their juice
  • 1/4 cup white wine
  • Basil to finish the pasta

  • Saute the garlic in olive oil until just barely golden and toasted.
  • Add onions and carrots and saute until the onion is translucent.
  • Add the thyme, wine and tomatoes and simmer for 20 minutes.
  • Toss with pasta. Add a little pasta water to thin if necessary.
  • Drizzle with olive oil and chiffonade of basil.


Anonymous said...

Do y'all use a hot water bath or pressure canner for tomatoes? I'm putting up maters this weekend and can't decide which way I want to go.

Anonymous said...

Hot water bath. Good luck.