We had a good turnout for the Tomato Tasting event. A huge thanks to the Gallucci stewards for all their work and our fun, engaged guests. We invited our attendees to take home produce and let them cut their own herbs and flowers.
Orange Paruche was hands down favorite cherry tomato, sweet and yummy.
Sungold also received high marks.
Bloody Butcher, Magic Mountain and Beliy Naliv for taste as a small red slicer.
Black Krim and Mortgage Lifter for taste and texture from heirloom group.
Recipe for Roasted Tomatoes
3 pounds of med-large tomatoes, avoid cherry tomatoes for this recipe as you want chunks of roasted tomato.
2 garlic cloves, peeled and smashed
¼ tsp dried oregano
Kosher salt and pepper
¾ cup good olive oil
Set oven to 425 and spread thick rings of cut tomatoes in roasting pan. Place smashed garlic over tomatoes, sprinkle with salt and pepper. Drizzle over olive oil.
Roast tomatoes at this temperature for 30 minutes.
Reduce oven temperature to 300 and continue to roast for 1 hour.
You want to see blistered skins with collapsed rings of tomatoes. Your kitchen should be perfumed with roasting tomato and garlic.
Cool completely, discard garlic and transfer remainder to airtight container.
HOW TO USE:
Bruschetta topping with fresh mozzarella
Stirred in pasta salad
Incorporated into bread doughAdd to hot pasta but at room temperature, grate parmesan cheese and enjoy
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