Wednesday, August 23, 2006
The cucumbers are finally fading away and the tomatoes are starting to ripen. So far just the little Sweet 100s and Yellow Pears are making a showing in significant numbers. Tomato Sludge (roasted tomatoes) is one of my favorite things to do with them:
Cut the tomatoes in half, throw in some unpeeled garlic cloves and herbs (rosemary and thyme in this case), sprinkle with salt, pepper and coat with olive oil. Throw it in a very low oven (200-250 degrees) for 5 or 6 hours, stirring every so often. It's done when the tomatoes have carmelized a bit.
Pop the garlic out of it's skin, pick out the twiggy parts of the herbs and you have the most divine essence of tomato. Spread the garlic on bread, pile on some tomatoes and eat. Fling it over pasta (trust me, your carnivore boyfriend won't complain). I plan to throw this in some risotto next time I make it (maybe tomorrow). Stand over the oven and eat it with a spoon. I swear, this is god's own food.