This week we got some lovely heirloom tomatoes from our CSA. I am getting a fair amount of tomatoes from my own garden, so I decided to roast these and turn them into a nice sauce.
4-6 medium tomatoes
2 heads of garlic
6 fresh basil leaves
6 fresh sprigs of Greek oregano
1 Tbsp. balsamic vinegar
Preheat oven to 400. Prepare an ice bath by filling a large bowl with ice and water. Blanch tomatoes by bringing a large pot of water to boil. Cut a small 'x' in the bottom of each tomato, put the tomatoes in the boiling water, 2 at a time, for 1-2 min, or until skin starts to peel back around the 'x'. Remove and place immediately in the ice bath for 2-4 minutes. Once all tomatoes are blanched peel them.
Cut peeled tomatoes in half. And place in a parchment lined baking dish. Break apart the garlic heads and peel the cloves. Stuff the whole cloves in each tomato half anywhere the tomato will allow. Then roll and stuff the basil leaves (typically best to stuff this in the seeded softer area). Stuff in the oregano sprigs. Bake in the 400 oven for one hour, or until the tomatoes start to caramelize.
Allow the tomatoes to cool slightly, place in food processor and blend until smooth. Add the balsamic. Serve over penne.
No comments:
Post a Comment