Tomatoes

In conjunction with this Saturday’s Grow It Eat It Garden Event and the tomato tasting, here’s something you can do with some of the tomatoes once they’re harvested.

Brought in from the rather slow garden some Siberian tomatoes yesterday. I originally tried the variety thinking they’d be perfect for a friend who grows for her family’s wine bar/cafe in the Adirondacks, which has a MUCH shorter growing season than we do. I figured if they’ll produce in Siberia, they’ll produce in North Creek. They didn’t do all that well up there sadly. But here on the upper Eastern Shore they are some of the earliest to ripen. Golf-ball sized and not as juicy as slicers, they roast beautifully.

Marinated roasted Siberian tomatoes ready to go on bread

 Slice them in half, scoop out the bulk of juice and seeds with one swipe of your thumb, then spread them in a single layer cut-side up on a rimmed cookie sheet to catch any juice. Chop garlic ( I use the fresh roja garlic I’ve recently pulled from the garden), a dash of kosher salt, grind of pepper, and a drizzle of olive oil. Roast in a 325F oven for about 45 minutes to an hour, or until they are starting to shrivel and release their juices but are not dry. You can tell it’s time when the garlic starts to smell really fragrant and just begins to brown. When cool, layer them in a container and sprinkle each later with white wine vinegar and a little more olive oil. Cover and refrigerate. They keep for at least a week. These make a great snack on crackers, or lunch on a slice of toasted baguette, whole grain bread spread with a little goat cheese and topped with a basil leaf or two.

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