Recipe: Slow Roasted Tomatoes

Slow Roasted Tomatoes

Adapted from Dorie Greenspan's Around my French Table

Yield: 4 servings

Ingredients

1 pint cherry or grape tomatoes

Extra virgin olive oil to drizzle

1-2 rosemary or thyme or oregano sprigs

1-2 cloves garlic, smashed but not peeled

Salt and freshly ground pepper to taste

Instructions

Preheat oven to 225F.  Line a baking sheet with parchment paper.

Cut the tomatoes in half (cherry tomatoes around their "waist" and grape tomatoes from top to bottom). Place cut side up on baking sheet.

Sprinkle with salt and pepper. Drizzle with small amount of olive oil.  Scatter herbs and garlic over the tomatoes.

Roast the tomatoes for approximately 3-4 hours.  They will appear shriveled and a little dry when done. (If you press on them gently, they will still have some juice.)

You can use the tomatoes immediately or cool them on the baking sheet. Cooled tomatoes can be packed in olive oil and refrigerated for later use.

Recipe: Basic Tomato Sauce

Basic Tomato Sauce

Yield: 6-8 servings

Ingredients

3 pounds fresh tomatoes*

4 Tbsp extra virgin olive oil

3 sprigs fresh oregano 

1 sprig fresh rosemary

3 garlic cloves, finely minced

1/2 c basil

Instructions

Bring a large pot of water to a boil. Cut an "X" on the bottom of each tomato. Working in batches, add several tomatoes to the pot and blanch for approximately 30 seconds. Using a slotted spoon, transfer the tomatoes to a bowl.

Peel tomatoes, then crush. If the tomatoes are very watery, place in a fine mesh strainer to drain excess juice. I normally skip this step, and simmer the sauce a bit longer.

Heat oil in a heavy gauge sauce pan until hot but not smoking. Add garlic and herbs. Sauté until garlic softens.

Add the tomatoes and basil to the sauce pan. Season with salt and pepper to taste. Simmer sauce for approximately 30 minutes (or longer) on medium heat until desired thickness.

Remove and discard oregano and rosemary sprigs.

*You can substitute 2-28 oz cans of crushed tomatoes, if fresh tomatoes are unavailable.

Recipe: Basil Pesto

Basil Pesto

Adapted from Simple Recipes

Yield: 1 cup

Ingredients

2 c fresh basil leaves, packed

1/2 c grated pecorino or parmesan cheese

1/2 c extra virgin olive oil

1/4 c pine nuts

3 medium sized garlic cloves, ground to a paste

Salt and freshly ground pepper to taste

Instructions

Place basil and pine nuts in bowl of food processor and pulse until coarsely chopped. Add the garlic and pulse to combine.

Add the olive oil in a constant stream while the food processor is on. Blend until smooth.

Transfer mixture to a bowl. Stir in cheese. Season with salt and pepper. (If the pesto seems too thick, add additional olive oil to thin.)

To prevent the pesto from oxidizing and turning dark, float a few tablespoons of olive oil on top.  For long term storage, it is best to freeze.