Cooking tips, tricks, and advice from professional kitchens
Posts tagged Tomatoes
Slow Roast Tomatoes
May 20th
Ripe BC Hothouse Cherry Tomatoes
At work we cure tomatoes overnight to take out some of the moisture and concentrate the flavour, but for that you need a rack that fits in a cookie sheet to allow air to circulate, and well, a whole night, and I’m not that usually thinking that far ahead.
A similar affect can be achieved without thinking ahead by using your oven to speed up the process. I usually buy cherry or grape tomatoes because I like them more than regular ones if I’m not making a sauce, and because they are like candy. For regular tomatoes, I recommend romas as they have a lot of flavour and a good yield on the flesh. Peel them if you feel like it, but it’s not absolutely necessary.
Halve mini tomatoes (no need to peel these), or quarter or eighth regular ones, then toss with a tbsp or two of evoo (god damn you Rachel Ray), a large pinch or two of salt, and about the same of granulated sugar. I like to add microplaned garlic for a little more flavour, and you can also add fresh or dried herbs to taste. Toss these well to make sure every surface is coated.
Cherry Tomatoes and Garlic
Pour the contents on a foil lined baking sheet, turn them all cut-side up, and place in a 200F-300F oven (hotter is quicker, but will cause the flesh of the tomato to break down more) until the tomatoes are done as you’d like them. You can remove them when they are slightly puffed and soft to the touch and use them in a pasta, or keep going until they are almost leathery (watch they don’t burn) for your own almost-sun-dried-tomatoes.
Tomatoes ready for the oven
Finished roast tomatoes
I love these slow roast tomatoes in pastas, on pizzas, and anywhere tomatoes are nice (everywhere!). You can also dry them overnight in a super low oven (as low as your oven will go) 150F works well, with a wooden spoon in the door to help air circulate. This will dry them more. Once quite dry, they can be chopped and used as a topping for fish. This is also a great way to extend the life if tomatoes are about to expire.
Spaghetti squash and vegetable ragout, confit garlic and roast tomatoes
Jan 18th
It’s cold, it’s rainy, and I’m tired. I also have virtually no groceries in the house. Now I need to be a little creative.
Here’s what’s in the fridge:
Spaghetti Squash
Zucchini
Carrots
Garlic
Artichokes
Tomato sauce
Garlic Mushrooms
Caramelized onions
Grape Tomatoes
These grape tomatoes are grim looking. They’re wrinkled and dry, so what better way to use up than roasting. Preheat your oven to 325F, put the tomatoes on a baking sheet. Drizzle with olive oil, salt and pepper. Roast for 30-45 minutes or until somewhat dry.
Grape tomatoes drizzled in olive oil and seasoned. Ready for roasting.
Cut the ends off the squash – carefully. Cut it lengthwise, and scoop out the seeds and pulp. Place it on a microwave safe plate cut side down, and microwave on high for 7 minutes. Remove when done, let cool, and with a fork, scoop out the strands of squash.
Place a few garlic cloves and olive oil into a small pan or pot. Cover, or nearly cover the garlic with oil. Heat over medium low heat for about 15 minutes. Do not let burn. Remove when garlic cloves are soft and golden brown.
Shread carrots and zucchini, or cut into spaghetti like strips with a mandoline.
Cooked spaghetti squash, julienne zucchini and carrot
Heat your tomato sauce in a pan, add carrots and simmer briefly. Add zucchini after about 2 minutes. Simmer 30 seconds, and add precooked mushrooms, roasted garlic.
Heat up a little butter in a pan, toss in the squash, season. Sautee to reheat. Add your ragout. Garnish with basil, confit garlic, roast tomatoes, and garlic oil.
Spaghetti squash and vegetable ragout, confit garlic and roast tomatoes
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