This is a great condiment, sandwich spread and good anywhere you want rich tomato flavor. And, it's so easy to make! When Autumn rolls around , make all you can and freeze it in small batches. You will never regret putting Summer in your freezer and making an anchovy pizza with Summer tomatoes on Christmas Eve for an elegant appetizer! It enhances other flavors as well. One of our favorite add ins : caramelized onions. It adapts to many uses and variations. The main thing is this: you must use extremely over ripe fruit that is too soft to slice. They must be slow roasted in an open shallow pan to encourage the evaporation of water and the caramelization of tomato juices. You must stir them a few times during roasting to stir up the sugars clinging to the pan , not allowing those sugars to burn. If you have to constantly monitor the pan, then your heat is up too high. About 300 is best, depending on your oven.
You can use any tomato variety you wish, but high sugar varieties are best. We love to mix cherry tomatoes and plum . The end product is thick and sweet.
Wash tomatoes and drain well. Cut them in quarters; cherry types are left whole. Oil a cookie sheet or pizza pan well with olive oil and heat. Add tomatoes and salt lightly. Add a few tablespoons of olive oil and mix. Add them to the prepared pan and roast slowly until thickened and dry. Cool and mash lightly , leaving it a bit chunky. Taste for salt and add a little oil if it is too dry. A few drops of good balsamic vinegar is great too. Store in the fridge in a glass jar. We use this a lot on pizza and in BLT’s
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