This has been a time of growth for our family. We have had to let go of a home, realize that serious illness can strike a healthy person at any time...and learn to go on, making difficult decisions along the way. We have moved, stood by while a young man got shot dead by a machine gun in our new neighborhood a result of senseless gang violence. We have watched our friends face hard decisions, leave relationships and friends, move away and have hardship with their businesses. These have all been obvious areas of difficulty.
But with the bad, also comes good. We still have our jobs, each other, a nice roof over our heads, great local food to eat and our youngest daughter starts kindergarten at a great school in two weeks and my niece starts law school. We have made many new friends, helped to spread the word about supporting our local economy and farms, we have volunteered at the Edible Schoolyard and other Slow Food events, we have planted our own garden and are starting to reap the rewards of it all.
This weekend, we picked so many cherry tomatoes, we decided to can some. I haven't really done much canning in my culinary career, but like so many people have come to lately, in these challenging times, I find comfort in the ways of my Mother and her Mother before her. These things ignite my sense memory and bring my cherished deceased loved ones close again in my heart and mind.
So Lucia and I halved tomatoes, chopped garlic and decided to take our very favorite tomato recipe, and can them so that we have the chance to savor the sweetness of summer when it is cold and wintry outside. Below you will find the recipe for these Slow Roasted Tomatoes. They are amazing. Served with softly scrambled eggs and basil for breakfast or to top lightly toasted Acme baguettes spread with a mild goat cheese and a glass of wine. I have had this for dinner more times lately than I can tell you, and I still never tire of the concentrated tomato sweetness.
Slow Roasted Tomatoes
2 pints of tomatoes, cherry or Roma work best
2 cloves of garlic
good olive oil
Herbs de Provence
Preheat oven to 300 degrees.
Coat a cookie sheet lightly with olive oil.
Slice the tomatoes in half and place on the cookie sheet cut side down, close together.
Smash the garlic with a chef's knife, and chop finely.
Sprinkle the garlic over the tomatoes and then with the olive oil.
Season with sea salt and herbs de provence to taste.
Roast in the oven 45 minutes or until tomatoes have shriveled slightly and about half the size.
Remove from the oven and put the roasted tomatoes, garlic, oil and all the juice into a covered
container in the refrigerator.
Will keep about a week, but I guarantee that these wont last that long!