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tomato

Slow Roasted Cherry Tomatoes

TIME: 1+ HOUR; SERVES: ~1 CUP

By the end of August, we have so many cherry tomatoes ripening on the vines, it’s hard to keep up with the harvest. Typically we open our tomato patch up to our CSA members for u-pick, and encourage folks to take advantage of the bounty.

Slow roasting cherry tomatoes is a great way to make a little out of a lot of fruit. If I have a TON, I’ll roast several batches and freeze for later. One of my favorite tricks is to slow-poach chicken at low temp in the oven, and while it’s cooking, slip in a baking sheet of cherry tomatoes tossed with oil, salt & garlic to stew alongside for an hour.

INGREDIENTS

2 - 3 pints cherry tomatoes; You can halve them for quicker roasting time, or throw them in whole if you have way too many and don’t care about bursting fruit.
Enough olive oil to generously coat
Salt, to taste

METHOD

  1. Preheat oven to 300°F. Coat the tomatoes with oil & salt, and spread in an even layer on a baking sheet.

  2. Roast for about 1 hour, rotating the pan halfway through. You want them to cook down significantly, and become slightly browned. If they’re taking forever, turn up the heat to 350°F for another 30 minutes or so.

  3. Remove from oven when the juices have thickened slightly and the tomatoes are reduced. Let cool and store in the fridge for about a week, or freeze for several months.

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Spiced Tomato Chutney

TIME: 1.5 HOURS (not including canning); SERVES: ~3 PINTS
Adapted from David Tanis

I sometimes double this recipe during Summer when tomatoes are abundant, and I find make time to can a big batch for holiday presents. This chutney has become a necessary condiment for any coconut-milk based curry, or dish that needs a little 'flare'.

INGREDIENTS

3 pounds ripe tomatoes, chopped
1/2 cup ginger, peeled, slivered
1/4 cup garlic, slivered
1 1/2 cups apple cider vinegar
1 cup golden raisins
1/2 cup granulated sugar
1/2 cup packed brown sugar
4 - 6 small, dried hot chili peppers
1/2 tsp. cayenne pepper (opt., depending on your heat tolerance)
1/2 tsp. ground cloves
12 - 15 black peppercorns
1 tsp. black mustard seeds
1 tsp. cumin seed
1 tsp. fennel seed
1 tsp. nigella seeds (opt.)
1 tsp. kosher salt

METHOD

  1. In a small pan, toast the seeds over medium-low heat until fragrant, stirring often to avoid burning. Remove from heat and transfer to a plate.   

  2. Put everything together in a heavy-bottomed pot and bring to a boil. Reduce the heat and simmer, stirring until the mixture has thickened to a jam consistently, about 1 hour.

  3. If you are canning, ladle into sterilized jars and continue the canning process, processing for 20 minutes in a hot water bath. If you are refrigerating or freezing, let cool and transfer into containers.

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