When it's really really cold outside, (like it is where I live) I think of soup and make a pot or two.
But I also dream about summer and sunshine and the garden fresh tomatoes you can only get at the end of August.
Winter tomatoes are not good. Not for salad anyway. They're typically too hard and the flesh is usually too dry.
But a good tomato taste does come out when you cook them, especially if you use Roma (plum) tomatoes. Use them for sauce for spaghetti or in Shakshuka. Braise them with string beans as a side dish.
Roasted tomatoes are also flavorful, even if you use winter tomatoes. This dish couldn't be simpler. It goes with any meat protein and also as part of a meatless Monday meal.
CRISPED ROASTED TOMATOES
- 4 large plum tomatoes
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 2 teaspoons chopped fresh herbs
- 2 tablespoons dry bread crumbs
- cayenne pepper, optional
Preheat the oven to 450 degrees. Cut the tomatoes in half lengthwise and place them cut side up in an ovenproof pan. Mix the olive oil and Dijon mustard and brush this evenly over the tops of the tomatoes. Sprinkle with the herbs and breadcrumbs. Dust lightly with a pinch of cayenne pepper for more flavor. Roast for 20-25 minutes or until the tops are crispy.
Makes 4 servings