It seems like I wait for months for the first ripe tomatoes from my garden. I start thinking about them in January, buy seeds in February, start the plants inside in March, set the seedlings in bigger containers in April, finally plant outdoors in late May, stake them in June, prune them in July and then...August comes and I am rewarded for my efforts. This year is a bumper crop and I'm delighted. I plan on canning them, drying them, making sauce from them, and of course, eating them fresh with basil and mozzarella cheese on fresh bread. The best lunch ever! This platter of tomatoes is what's left from yesterday's picking. The remainder I roasted.
Roasted tomatoes are so good! I just core them, cut them in half, sprinkle on salt, fresh thyme, fresh oregano, a grind of pepper on each one, a generous drizzle of olive oil and a sprinkling of chopped onion. I roast them at 300 degrees for about 4 hours, or until they are collapsed and just starting to caramelize.
What to do with a roasted tomato? Tonight I'm going to combine them with pasta, capers, leftover salmon and some fresh basil. I'm going to freeze some in batches of 6-8 halves. Combined with sauteed onions and garlic and chicken or vegetable broth, they make a wonderful soup for chillier days. I just simmer everything, then puree the mixture and add a little cream. The best tomato soup ever!