Recipes Recreation

Tomato Bounty

 

It all started with a kidney bean….kidney bean plant

My 3 yr old son planted a kidney bean in his speech therapy sessions. It was surprisingly flourishing in our apartment in the Bronx. So my husband went to Home Depot to get a larger pot to grow the kidney bean plant outside on our small terrace. Because my husband doesn’t do anything halfway, he also bought some larger planters to start a small garden of his own. His terrace garden turned into a small farm and by the end of the summer we had a large bounty of tomatoes! He continued to do this for the next couple years and every August I have to come up with creative ways of cooking with tomatoes. I have found that roasting them at 425 degrees with olive oil, salt and pepper for about 45 minutes, brings out the best flavors. This method is the most hands off way of preparing all the tomatoes and the flavor combinations are endlessly versatile! Here I share some of the many ways to prepare roasted tomatoes if you find yourself with a bounty from your own terrace garden.

(Store bought tomatoes work well for these recipes too 😉)

 

Roasted Tomato Puttanesca
Ingredients
  • 1 pound shallot sliced or red pearl onions
  • 1 pound large cherry tomatoes cut in half
  • 6 cloves Garlic chopped
  • ¼ C Kalamata Olives rinsed and chopped
  • 2 T Capers rinsed
  • 6 Anchovy Fillets or 1 T Anchovy paste
  • ½ T dried Oregano
  • 1 T dried Parsley
  • ½ t Red Pepper flakes
  • 1/4 cup olive oil
  • Coarse salt and pepper
  • Few fresh basil leaves slivered
Instructions
  1. Preheat oven to 425°F.,

  2. If using small red pearl onions, boil a small pot of water and blanche the onfor 10 seconds, then plunging them into cold water. Use a paring knife to make a small slit in each, and slide them out of their skins and outer layer.

  3. Roughly chop garlic and Olives together. Place in a small bowl and Add capers, anchovies, and herbs.  
  4. Spread onions and tomatoes in a roasting pan. Mix in garlic olive mixture. Drizzle with olive oil, salt and pepper. Toss everything together until well-coated.

  5. Roast in preheated oven for about 45 minutes, reaching in every 15 minutes with a spatula to roll the tomatoes and onions around to ensure all sides get blistered.

  6. Sprinkle the dish with the basil and eat at once.
Roasted Tomatoes and Fennel with White Beans
Course: Side Dish
Keyword: BBQ, fennel, Tomato, white beans
Ingredients
  • 2 Fennel bulbs thinly sliced
  • 1 pound Roma tomatoes cut in quarters
  • 6 cloves Garlic thinly sliced
  • 1/4 cup olive oil
  • Coarse salt and pepper
  • 6 sprigs of fresh Thyme
  • 1 15 oz can of Cannellini Beans drained and rinsed
Instructions
  1. Preheat oven to 425°F.
  2. Spread Fennel, garlic, thyme and tomatoes in a roasting pan. Drizzle with olive oil, salt and pepper. Toss everything together until well-coated and roast in preheated oven for about 45 minutes, reaching in every 15 minutes with a spatula to roll the tomatoes and onions around to ensure all sides get blistered. Mix in beans while tomatoes are still warm.

 

Ginger Roasted Tomatoes
Ingredients
  • 1 onion coarsely chopped
  • 1 pound grape tomatoes
  • 2 cloves Garlic minced
  • ¾ inch of fresh Ginger minced
  • Zest of 1 navel Orange
  • 2 T Honey
  • 1 Cinnamon Stick
  • 1 whole Star Anise
  • 1 t dried Safflowers
  • 3 T Olive Oil
  • ½ t Salt
  • ½ t Cinnamon
  • ¼ t Allspice
Instructions
  1. Preheat oven to 425°F.
  2. Spread onions and tomatoes in a roasting pan. Mix in garlic, ginger and zest. Drizzle with olive oil, honey and salt. Place cinnamon stick and star anise in the pan. Toss everything together until well-coated. 

  3. Roast in preheated oven for about 45 minutes, until tomatoes are blistered.

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About the author

Julie Thomas

Julie Thomas

Having logged over thousands of hours in the kitchen, Julie Thomas is always on the hunt for innovative flavors to keep this life task interesting and fresh. Her personal culinary exploration has lead Julie to avidly watch the Food network, collect a vast library of cookbooks, coordinate numerous cooking demos and even contribute and edit the popular kosher cookbook, “The Open Kitchen”. The latest trend of Kosher foodie and cooking blogs has been the newest source of her culinary inspiration.

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