Slow Roast Roma (Italian Plum) Tomatoes

The end of every summer here in New England also means the end to the abundance of local tomatoes.  The ability to slow roast or “sun dry” local tomatoes was first presented to me at a winter farmer’s market several years ago.  Every September since then, I have researched and experimented with how to slow roast tomatoes in my oven for enjoyment over winter.  While the thought of building my own solar oven to roast these tomatoes has crossed my mind multiple times I have as of yet to actually do this.  

 

This is a variation on Alton Brown’s Slow-Roast Tomatoes from his book, “I’m Just Here for the Food:  Version 2.0”.  From many years of trying this, I advise using Roma or Italian Plum if possible as they have a lower water content and can be quickly de-seeded.  If you’re unable to find these tomatoes and want to try this recipe anyway just keep in mind that roasting time will be a little bit longer.  I also advise putting the tomatoes on a rack to allow heat to as much of the tomato as possible.  I have a cooling rack which fits perfectly on one of my cookie sheets which I use for this.  If you don’t have such equipment, a non-stick broiler pan can be substituted or the tomatoes can be put on bamboo skewers prior to placing on cookie sheet or in baking pan using their own weight to limit how much tomato touches cooking surface.  Once again keep in mind these alternatives may increase cooking time.   

 

The only limits I’ve found with this recipe thus far are the number of tomatoes I can roast at one time as well as the number which actually make it from the oven to the freezer to be enjoyed at a later date.  Don’t be surprised if by the end of the roasting process you want to put these on a fresh piece of bread or eat as is.  Double the recipe if your oven has the capacity to do so and you want to.  

 

For the tomatoes which don’t get eaten immediately from the oven, I place them in freezer-safe bags where they’ll keep in a freezer for six months. To thaw, I let the tomatoes sit on the countertop for a few minutes if the bag is small enough or remove the tomatoes from the bag in warm up in the oven.  They’re great with just about anything you would add tomato sauce to like pasta, gnocchi, roasted vegetables, pizza.  

 

10 Roma (Italian Plum) tomatoes  

¼ cup olive oil 

1 tablespoon sugar 

Dried basil 

Dried rosemary 

Dried thyme 

Black pepper 

½ tablespoon kosher salt 

Non-stick cooking spray 

 

1)Place oven rack on middle rung.  

2)Pre-heat oven temperature to 200 degrees farenheit.  

3)If using a cooling rack or other type of rack, spray rack with non-stick cooking spray.  Set aside.  

 

4)Wash and dry tomatoes.  Remove any blemishes or stems.  

5a)If using Roma or Italian Plum tomatoes slice in half lengthwise and then slice these halves in half lengthwise.  Remove seeds.  

5b)If not using Roma or Italian Plum tomatoes slice tomato in half crosswise or through the middle so you have a “top” and a “bottom”.  

6)In a medium to large bowl, coat tomatoes with olive oil.  

 

7)Transfer tomatoes from bowl to rack/skewers or whatever pan/tray is being used for roasting.  

8)Sprinkle tomatoes with sugar. 

9)Sprinkle tomatoes with dried basil, dried rosemary, dried thyme and black pepper to taste.   

10)Sprinkle tomatoes with kosher salt.  

 

11)Place tomatoes in oven and cook for about 10 hours or until tomatoes reach desired texture.  

12)Let tomatoes cool completely before placing in freezer safe bar or container to be refrigerated or frozen for later use.   

 

Zucchini, Summer (Crookneck) Squash with Garlic and Onions (serves 2)

The summer squashes, namely zucchini and summer (crookneck) squash as well as the spring or green onions have arrived again at my local farmer's market. While I enjoy these squashes cooked I rarely get “fancy” and make Garlicky Zucchini Squash.

This time though, I wanted to cook these squashes with these onions. I decided to sautee these in minced garlic and oil envisioning a dish of crispy browned vegetables on the outside with a soft and creamy inside and a good onion-garlic flavor. What I ended up with was a soft “mash” of squash with good but not overwhelming flavor that when paired with a butter toasted hamburger bun made it the perfect lunch for a summer day. So, of course, I want to share this recipe.

If you don't like the smell of garlic you can stop reading here as this recipe calls for an amount minced garlic that will fill with your kitchen with the smell of garlic. I have no problem with this.

This makes enough for two hamburger buns. If using a smaller roll, such as those for sliders, or a larger one, such as hot dog roll/bun, adjust roll/bun count accordingly.


Zucchini, Summer (Crookneck) Squash with Garlic and Onions (serves 2)


2 tablespoons canola oil
½ cup sweet onion, onion greens, spring onion or combination of all three, diced
2 ½ teaspoons minced garlic
2 cups zucchini squash or summer (crookneck) squash or combination of both wash, dried and diced.
2 hamburger buns or small rolls of choice
butter or butter-like substitute

7 ½ -8 inch skillet with lid

1) In a 7 ½ -8 inch skillet cook olive oil, onion and garlic over medium-high heat, stirring occasionally until garlic browns and your kitchen smells of garlic,--about 7-10 minutes.
2) Add diced zucchini/squash to skillet and gently stir once.
3) Reduce heat to medium, cover skillet and cook 20 – 30 minutes, stirring once every 5 minutes. The zucchini/squash will cook down and become translucent.
4) If using roll/bun smaller or same size as skillet, butter inside of roll/bun, set aside and go to step 6.
5) If using roll/bun larger than skillet, toast and butter roll/bun as you usually would and go to step 7.
6) After about 20-30 minutes zucchini/squash should appear translucent and is easily pierced with fork. Remove from skillet to a medium sized bowl. Place buttered roll/bun butter side down in skillet and toast for 1-2 minutes, moving to plate when toasting completed and repeating as many times as needed.
7) Top or fill bun/rolls with zucchini/squash. Serve. Store any leftovers in airtight container in refrigerator. 

Zuchinni and 

Summer (Crookneck) Squash 

ready to fill bun or roll

Baby Bella Mushroom and Onion Frittata (serves four)

According to my 13th edition of the Fanny Farmer Cookbook, “A frittata is the flat omelet served in Mediterranean countries that is often a background for spicy vegetables. It is easier to make (than separate omelets) for four or more.” This frittata can be made in advance, cut into wedges and reheated or served cold.


3 tablespoons olive oil
2 cloves garlic, minced or ¾ teaspoon minced garlic
1 small onion, chopped
6 large eggs
3 tablespoons finely chopped parsley
10 ounces sliced baby bella mushrooms
½ teaspoon thyme, crumbled
¼ teaspoon ground black pepper


Preheat the broiler.

In a medium-large bowl, mix eggs, mushrooms, parsley, thyme and ground pepper. Set aside.

Heat the oil in a heavy 10 inch – 12 inch wide skillet over medium heat. Add the garlic and onions and cook until soft. Reduce heat to very low.

Give egg mixture a stir in the bowl. Pour the egg mixture into the skillet stirring to incorporate the garlic and onions. Cover and cook 2-3 minutes, until the edges shrink a little. Slip under the broiler to brown lightly.

Using spatula, slide frittata onto dinner plate and serve hot, or slice frittata into equal size wedges and serve wedges hot or let frittata cool sliced or un-sliced on a dinner plate for storage in airtight container in refrigerator. If reheating, place frittata or slices on non-stick cookie sheet in 350 degree farenheit oven until warm.

White Beans in Red Sauce or Skillet Vegetarian Baked Beans (serves 2-3)

As noted in my Hummus and White Beans on Toast for One or Two recipes, I've come to enjoy eating beans on a regular basis,--Roasted Red Pepper and Hummus or Apple and Hummus Triangle Pita Sandwiches, Black Bean Sloppy Joe, etc.. As a native of New England, I knew about baked beans and believed any successful baked bean recipe required salted pork, like bacon or ham. While I've seen cans of vegetarian baked beans in the supermarket while grocery shopping, the thought of making vegetarian baked beans from scratch didn't enter my mind until I was searching for beans on toast recipes.

My search led me to a vegetarian baked bean recipe from Delicious Everyday which serves 6, and which I suggest trying if anyone wants a recipe which serves more that what's listed here. If you compare the two recipes, you'll notice I swapped the crushed tomatoes for tomato sauce, cannellini (white kidney) beans for great northern beans, garlic clove for minced garlic, dijon mustard for spicy brown, skipped the salt and pepper. This recipe has a lot of flexibility.

If using dried beans, these can be made in advance and stored in the refrigerator. If doing this, start with step 2, “If using canned beans ….”

While Beans in Red Sauce or Skillet Vegetarian Baked Beans (serves 2-3)

½ cup dry or 1 cup canned white beans such as great northern cannellini, drained and rinsed

1 teaspoon olive oil
¼ cup onion, diced
1/3 teaspoon minced garlic
1 teaspoon organic brown sugar or maple syrup
1 teaspoon soy or tamari sauce
1 teaspoon dijon or spicy brown mustard
1 teaspoon paprika (smoked recommended)
¾ cup tomato sauce (Hunt's no salt added tomato sauce, recommended)

7 ½ -8 inch skillet with lid

1) If using dried beans, rinse beans then soak in 2 cups cold water in covered 3 quart pot for at least 8 hours. Drain, add two more cups cold water and cook beans over low to medium heat for 1 hour or until beans are at desired softness.

2) If using canned beans, in a 7 ½ -8 inch skillet cook olive oil, onion and garlic over medium heat until onion is translucent,--about 5-9 minutes.

3) Add beans, brown sugar or maple syrup, soy or tamari sauce, mustard, paprika, tomato sauce to skillet. Gently stir to combine ingredients.

4) Reduce heat to low, cover skillet and cook 25 – 45 minutes or until desired thickness. Serve. Store any leftovers in airtight container in refrigerator.

Beans ready to serve