Supposedly summer is on its way out. TCU’s sorority recruitment has begun, new 1Ls at Kent have started the long 3 year journey and for the first time, I am not buying a new planner and stacks of over priced textbooks. Instead, I am job hunting and spending lots of time in my kitchen and out enjoying Chicago. One of the best thinks about the height of summer is tomatoes. Tomatoes slowly creep into the market throughout June and July but by August they fill the farmers tables. Unfortunately this is not the case in the Northeast, but as far as I can tell, the blight has not impacted the Midwest, thankfully.
This past Saturday, I picked up a big bag full of roma tomatoes and I knew that I would turn them into slow roasted treats to enjoying slowly throughout the fall. Molly claims that coriander really makes these slow roasted babies shine and I agree. Funny story. I stopped at the Spice House on the way to (finally) see Harry Potter to quickly run in and pick up the necessary spice for these tomatoes.
I walked in and quickly went for the jar of cardamom and asked for an ounce. The guy that helped me asked what I was going to make and I quickly described slow roasting romas over a day and that I have read that this spice makes them sing. He looked at me a little strange but I went with it. Only to walk back to my bike and ask Dave “I needed cardamon right?” He looked at me and said “no, coriander.” I quickly went back into the Spice House and felt like a huge ass but at least I got my spice, right? I let the romas roast at 200 throughout the day, even leaving for a couple of hours to run errands. It can’t get any easier than that. I put a good handful in a bag to use over the next week from the fridge and froze the rest to enjoy throughout the fall when tomatoes will slowly be long gone.
Slow-Roasted Tomatoes with Sea Salt and Ground Coriander
From Molly Wizenberg at Orangette
Ripe tomatoes, preferably Roma
Preheat the oven to 200 degrees Fahrenheit.
Wash the tomatoes, cut off the stem end, and halve them lengthwise. Pour a bit of olive oil into a small bowl, dip a pastry brush into it, and brush the tomato halves lightly with oil. Place them, skin side down, on a large baking sheet. Sprinkle them with sea salt and ground coriander—about a pinch of each for every four to six tomato halves.
Bake the tomatoes until they shrink to about 1/3 of their original size but are still soft and juicy, 4 to 6 hours. Remove the baking sheet from the oven, and allow the tomatoes to cool to room temperature. Place them in an airtight container, and store them in the refrigerator. If you want to freeze them, once they are cool, place the baking sheet in the freezer and allow them to freeze individually, then place them in a bag. This way they won’t clump up.