Tomato Lust

Do you have a case of mid-summer tomato lust?  Symptoms include: grabbing every bumpy, multicolored heirloom tomato you can get your hands on at the farmer’s market, engaging in long, earnest debates about the best methods of growing tomatoes in the garden (I am of the give-them-a-trellis-then-let-them-ramble school of thought), making entire meals out of sliced tomatoes, and those in the grip of a really serious case can be found burying their face in their tomato vines at dusk and breathing deep lungfuls of that incomparable scent.  Certain people may have even, upon occasion, rubbed tomato leaves on their wrists like perfume…

It’s a brief madness–just a summer romance, passing harmlessly away by fall.

I’ve been slow roasting tomatoes in olive oil.  Cooked this way, their flavor is deepened and intensified.  Swimming in a luxurious bath of olive oil, the deep, deep, deeply red tomatoes bring you nearly all the way to a finished pasta dish.

However,  they are equally good simply layered on a big slice of crusty sourdough bread and topped with a few shavings of sharp white cheese.  Breathe in the garlicky perfume before taking your first bite.  Then lean over so your plate can catch the inevitable drips of olive oil instead of your lap.  Lick your fingers with abandon.

Lust can be messy.  But it’s worth it.

Roasted Tomatoes

(adapted from Bon Appetit)

  • ½ cup olive oil
  • 1.5 lbs heirloom tomatoes, any combination
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp sugar
  • ½ tsp salt
  • 3 garlic cloves, minced
  • 2 tbsp Italian parsley, chopped fine

Preheat oven to 250F.  Cut tomatoes in half and remove pulp.  Pour half of the olive oil into a 12x9x2 inch baking dish.  Place tomatoes in single layer in baking dish, cut side up.  Drizzle with remaining oil, then sprinkle with herbs, sugar and salt.  Bake for one hour, then turn tomatoes over with tongs.  Bake for another hour and turn again.  Continue baking until soft—approximately 15-30 more minutes.

Place a single layer of tomatoes in a glass bowl, sprinkle with half the garlic and parsley, then repeat with second layer.  Cover with the reserved oil from baking dish.

At this point, either marinate tomatoes for a few hours at room temperature before serving, or cover and refrigerate for up to a week.


4 thoughts on “Tomato Lust

  1. Hannah

    Tomato lust – perfect way to describe what I’m feeling! I haven’t roasted any yet this summer…after my market visit tomorrow I will. My plants have grown tall but have only tiny green tomatoes starting. We more days like this past weekend! And I am one of those people rubbing tomato leaves on for the scent. :)

  2. Monet

    Roasted tomatoes are literally a gift from above. I adore them, and this post is reminding me that I need to take advantage of these precious “red” months. Thank you for sharing with me. I wish I could have had a plate of this for dinner (instead of leftovers!)

  3. Natalie

    I LOVE olive oil roast tomatoes. I have a case of tomato disappointment; I have seven large tomato plants that I have been watering, feeding and caring for, for the last few months. How many ruby red tomatoes have then given me? NONE, not one. There are three (yes three) tiny green ones but that is it. It’s been a bad year for fruit and veg in my garden which is why I am going all out for the flowers next year!


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