Two Simple Ways to Unburden Yourself of Tomatoes

It is the end of an unseasonably cool summer and the tomato bounty has come a bit late but is a bounty nonetheless. I am all too happy to scoop up what I can of that bounty to eat fresh everyday (I work tomatoes into two meals sometimes), and to preserve as much as I can for impending leaner times, when I'm wrapped in scarves and roasting root vegetables, longing for the ray of sunshine that is a warm summer tomato, sliced and salted, juices running down my chin!

Here are two very simple recipes to help you clear your counters and windowsills and ease the panic caused by the thought of letting just one of those gorgeous tomatoes rot and go to waste (think of the farmer! the wasted photosynthesis!! the hours of weeding and wrestling tomato cages!). Start with delicious tomatoes, add simple ingredients with minimal work (ok, sort of minimal) and you can enjoy summery goodness just a little while longer.

Oven-Dried Tomatoes

Fresh from the vine Roma tomatoes (as fresh as possible, you get the picture)

Garlic cloves

Fresh thyme, rosemary, basil, sage, oregano

Good-quality olive oil

Salt and freshly cracked pepper

1. Preheat oven to 200 degrees. Wash tomatoes and set in colander to drain.

2. Peel garlic cloves and slice as thinly as possible (is it Goodfellas where the Italian mob boss slices garlic with a razor blade in prison?). Wash herbs.

3. Trim the tomatoes of their step and slice in half lengthwise. Place skin side down on a parchment-lined baking sheet. Sprinkle each tomato with salt and cracked pepper. Drizzle with olive oil. Place 1-2 slivers of garlic on each tomato half. Top halves with an herb sprig or leaf (I don't usually use two herbs on the same tomato half but who says you can't?).

4. Place in oven and bake for 4-5 hours. I would tell you to ignore the tomatoes at this point but you won't be able to because your house will be filled with the smells of garlic caramelizing!

5. Once tomatoes look slightly shriveled and have lost about 1/3 of their size remove them from the oven to let cool. To store you can layer them between parchment or wax paper in a reuseable container (if you plan to ea

t within a week) or store them in a sterilized jar covered in olive oil (for a longer shelf time).

To serve: whole or chopped on toast, with fresh ricotta or parmesean; chopped and tossed with pasta and the aformentioned cheeses; on a sandwich (rare roast beef and arugula?? a sophisticated griddled cheese?); as an appetizer with proscuitto on crostini...

On to the next.

A recipe by Donna Hay. She just totally rocks and I have always had great success with her beautiful, simple recipes. They call her the British Martha Stewart but I think she's better.

Roast Tomato, Chili and Balsamic Relish

6 tomatoes, halved (I used a mixture of roma and better boy)

2 Tbs olive oil

3 Tbs balsamic vinegar

cracked black pepper

1 Tbs olive oil, extra

1 onion, chopped

3-4 red chilies (I used thai red chilis), seeded and chopped

1/2 cup balsamic vinegar, extra

2 Tbs brown sugar

1. Preheat the oven to 400 degrees. Place the tomatoes on a baking sheet, cut side up, and drizzle with the oil and vinegar and sprinkle with pepper. Bake for 30 minutes or until the tomatoes are soft and browned on the edges. Cool and roughly chop.

2. Place the olive oil in a skillet over medium heat. Add the onion and chilies and cook for 3-4 minutes or until the onion is soft. Add the tomatoes with their juices, the extra balsamic vinegar, the sugar and salt and simmer 15-20 minutes or until thickened.

Done!

Store in sterilized jars for up to 3 months.

Serve as a condiment to grilled meats or vegetables or add to shell beans as you cook them for a yummy bakes-bean-like twist!

Seriously, both or these recipes are just fantastic and would make great gifts as that treasure jar you keep in your fridge and pull out to make a weeknight dinner or mundane lunch special!