Melt in Your Mouth Perfectly Roasted Tomatoes.
There are those times when comfort food is necessary. This meal came about due to one of those times. I had a double batch of my homemade ricotta sitting in the fridge and decided mid afternoon that dinner was going to be simple.
Earlier in the week I experienced a mistake with my grocery delivery and found myself with half a dozen tomatoes of which I had no idea if they were going to be any good. This is the full description provided for these tomatoes – slicing tomatoes. Well, that says absolutely nothing, right? I didn’t have high hopes, but thought, well, I can possibly coax some flavor out of these as long as the texture is good.
At this point they’d been sitting on the counter for 4 or 5 days and as I cut into the first one I was rewarded with the fragrance of what seemed to be a really good tomato. The texture was great and after tasting it I knew I was going to end up with some fantastic roasted tomatoes. They had plenty of acidity, and I felt they only needed a tiny bit of help in the sweetness department. So, here’s what I did.
I cored and cut the tomatoes in half, placed them in a baking dish and sprinkled each one with salt, sumac, and urfa biber. I then tucked some basil leaves down and around the tomatoes before drizzling each one with only a couple drops of pure maple syrup and pouring a generous amount of olive oil over and around them. 45 minutes in a moderately heated oven and they were at that perfect stage where they just start to break down and the oil was bubbling all around them. I let them sit for about a half hour before serving them with some of that gorgeously flavored olive oil spooned on top.
Knowing I would need bread for this meal, and seeing as how I only had a few hours until it would be needed, I turned to the recipe I use when time is of the essence. It’s a recipe from King Arthur called The Easiest Loaf of Bread You’ll Ever Bake, and that’s no lie. From beginning to end, it takes about 3 hours to get these loaves onto the table. Let them cool and you add another half hour onto those 3 hours. This bread is crisp and flavorful with a sturdy crumb – exactly what I needed for my meal because I knew I’d be using it to soak up those tomato juices and oil.
Two of us ate the tomatoes, a scoop of ricotta, and bread for our complete dinner. The other person added a piece of leftover heated up chicken. All were very happy. The tomatoes were beyond excellent. This is my kind of food. I could eat it every week and never get bored.
Here is a link to King Arthur’s bread recipe: