FLS reporter Katie Thisdell serves up news on local food finds, tales from home cooks and inspiration to help you have fun in your own kitchen.
Roasting when it’s roasting
Typically, my enjoyment of summer tomatoes centers heavily on making meals of a bowl of them, chopped or quartered, sprinkled with salt and pepper, drizzled with olive oil and further adorned with torn basil, bits of cheese or whatever I can fish out of the fridge or pantry that looks good.
As great as that is, it gets boring. So the other day, I took a bunch of beautiful summer tomatoes that needed no further processing, quartered them and stuck them in a hot oven for close to an hour.
This is a treatment I usually reserve for the dead of winter, when I’ll buy a carton of waxy winter cherry tomatoes at the supermarket and shove them in the oven to get my warm-weather fix. Roasting concentrates the flavors in any food and accentuates the natural sugars. That’s why it can turn winter tomatoes (or strawberries, if you want to make a January crisp) into something edible.
Goes great with grilled cheese.