Thursday, July 21, 2011

Squashed tomatoes

My latest addiction? Roasted tomatoes. Why? Because roasting them condenses all of their watery tomato-i-ness into tarte little punches of flavour. Also, no messy seeds. Simply slice tomatoes, squeeze out their juices, and arrange on a parchment-lined (for easy clean-up, trust me!) baking sheet. Toss with olive oil, and salt and pepper, and bake at 350° F (175° C) until the scent of tomatoes fills your kitchen (about 25 minutes). The tomatoes should be caramelized but not burnt. Because they're so rich, roasted tomatoes are great tossed with pasta. I mixed mine with squash ravioli and a lemon dressing. So colourful and summery!

Another great way to enjoy this summer's tomatoes is to slow roast them under a low heat. Bake at 250° F (120° C) for two hours, or until tomatoes are flat and crisp. All those wonderful flavours condense into sweet little chips that are perfect for topping salads, soups, and sandwiches. Oh my!

Photograph copyright © 2011 Jasmine Habart.

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