Every season I roast trays of fresh tomatoes to have on hand to create quick mid-week meals and for supplies in the freezer. The containers of intense herby tomato goodness are added to winter minestrones, rich stews, or pureed for quick pasta sauces.

Although late, it’s a bumper crop this year. Make the most of being homebound and get roasting. Try the panzanella recipe with these roasted tomatoes and the crusty ends of a sour dough loaf.  The dip is ideal to share when entertaining (in future times when we’re not social distancing) and if you break an egg onto the top before baking it becomes an easy simple meal. 

serves 4

1.5kg ripe tomatoes, halved or cut into similar sized pieces

6 garlic cloves, unpeeled

¼ cup (60ml) extra virgin olive oil

2 bay leaves, torn

3 sprigs rosemary

8 sprigs lemon thyme

sea salt 

black pepper

Pre-heat oven to 200°C/180ºC fan-forced.

Line a roasting tray with foil or baking paper and spread the tomatoes and garlic on the tray. Drizzle over the olive oil. Scatter the herbs across the top. Bake at for 30 minutes or until the tomatoes are soft and pulpy. Set aside until cool enough to handle. Discard the herbs.

Suggestions:

Panzanella (serves 4)

In a small bowl, combine ½ cup of the cooking juices with a mashed roast garlic clove, 1 cup of torn stale sourdough or ciabatta, ½ tablespoon capers and 1½  tablespoons of Crittenden’s white wine vinegar.  Set aside for 5 minutes, stirring a couple of times. Arrange the roasted tomatoes on a serving platter.  Spoon over the bread pieces and the remaining liquid.  Scatter torn basil, parsley leaves or whatever fresh herbs leaves you have on hand.  

Roast tomato and goat cheese dip (serves 2)

Transfer 1 cup of roasted tomatoes into an oven-proof (500ml capacity) dish with about ¼ cup of cooking juices. Scatter 50g of Main Ridge goat’s curd amongst the tomatoes. Bake inpre-heated 200°C/180ºC fan-forced oven for 15 minutes, until bubbling and the cheese is very soft. Serve with toasted sour dough slices to dip into.

Freeze

Divide tomatoes and cooking juices into sealed containers, label and freeze. Add to soups such as winter minestrone, stews and casseroles.

Puree

Remove the tomato skins and discard. Puree the pulp and juices together. Store in sealed container and freeze. Use like a passata

 Fiona Hammond © March 2020