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Sunday, April 27, 2014

Yeah for Tomatoes and a Yummy Recipe

The age old debate of whether the tomato is a fruit or veggie has never been acceptable to me and so the debate rolls on. Scientifically it has been ruled a fruit  The tomato itself could be considered a berry with the seeds inside. However, on May 10, 1893 the U.S. supreme court ruled the tomato a vegetable. Because it was considered a vegetable import tariffs would be charged. (resource here)
picture source here
 Slow Roasted Tomatoes

1 pint cherry tomatoes
Sea salt
Black pepper
Extra-virgin olive oil
4-5 cloves of garlic (optional)
Cut the tomatoes in half end-to-end, and place cut side up on a pan. Optional: Slice 4-5 cloves of garlic, and sprinkle over the tomatoes. Strip several sprigs of fresh thyme, and sprinkle the leaves over the tomatoes. Season with sea salt and fresh ground black pepper and drizzle extra-virgin olive oil liberally over all of the tomatoes. Place in the oven at 200°F for 6-8 hours; the tomatoes will collapse, but not completely dry out. (since they’ll be in there a while, preheating is not necessary) Cool and serve with crackers and soft cheese or package to preserve.
In all of its forms (tomato sauce and juice, e.g., as well as raw), the tomato is the second most widely consumed vegetable in the U.S., after the potato.
serving suggestions
  • Mound onto a wedge of crusty bread, top with mozzarella and broil to melted sandwich perfection.
  • Toss them with crumbled feta and serve over fresh greens for a light lunch.
  • Add to pizzas toppings; feel free to skip the tomato sauce and drizzle pizza with olive oil instead.
  • Toss with hot pasta and chopped fresh herbs for a simple, yet elegant meal.

  • Keep in fridge in jar and cover with olive oil. Keep covered with lid and store up to 2 weeks

    Freeze by packing tomatoes into a freezable container, pour oil from pan over the top. Cover with more olive oil if needed, label and freeze up to 6 months. .

    recipe source here

    shared at
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