v:gourmet

Slow-roasted, local, organic, fresh-from-the-garden tomatoes are summer in its physical, vegetable form, concentrated and packed into tasty sweetness. Honestly. I bought pounds, and I mean pounds, of organic cherry tomatoes from Vicki last year and slow-roasted them all. I was sick to death of slow-roasted tomatoes by the time I was done. Not sick of the taste. Sick of the process. But I used them through-out the year in pasta sauces, as a dip, on sandwiches, in salads. There is nothing quite like them for their taste and versatility. Of course by March I mourned their absence when I went to the freezer and found it empty. So this year I’m roasting more. Truckloads. I’ve started early, now that they are out, and will continue on until there are no more to buy. My freezer will be full and hopefully I’ll make it to Summer 2011 with some still staring up at me conjuring up memories of sun, heat, and long evenings drinking rose on the back terrace at the farm.

Tonnes of cherry tomatoes, any variety, cleaned and sliced in half

Lots of Basil

Lots of olive oil

Salt and pepper

Clean and halve cherry tomatoes. Put in a large mixing bowl. Make basil olive oil by mixing basil (any amount but I use lots) with olive oil in a food processor. Pour over tomatoes. Add salt and pepper to taste. Spread on baking sheets and slow-roast in an oven heated to 250 degrees for about 4 hours until done to your liking. Let cool and start using them for everything. I store them in small ziplock bags and thaw as needed.