roasted balsamic tomatoes

salmon and roasted tomato

I haven’t been feeling a lot of inspiration this week, so I’ve been depending on stopping by the co-op after work each day and seeing what catches my eye first. One night it resulted in a very nice pork tenderloin , with a pilaf of wild rice, mushrooms, shallot, spinach and roasted sweet potatoes, so that worked out all right.

For the next night I had an idea that I would get some fish, probably salmon. No idea what I wanted for a side dish, so I grabbed a cookbook that I hadn’t yet done a thing with, Jamie’s Kitchen by Jamie Oliver. After a quick flip through I was struck by a lovely photo of a panful of roasted tomatoes stuffed with bay leaves (I guess I am all about the pretty pictures), and decided that if I could find the ingredients I would do it. Of course tomatoes are SO not in season right now, but the co-op had some decent hothouse romas, and I had basil in the fridge and my own garlic and bay leaves from the garden. Jamie calls for baby leeks, but that just wasn’t going to happen.

tomatoes ready to roast

I cut a cross in the top of each tomato and stuffed a fresh bay leaf inside. The tomatoes fit neatly into one of my smaller Le Creuset pots, sitting on a layer of torn basil leaves and slivered garlic. I sprinkled kosher salt and pepper over them, gave them a big glug of balsamic vinegar and a smaller glug of olive oil, and popped them in the oven at 330°.

balsamic roasted tomatoes

After about an hour I took them out – they were still mostly intact, just a little shriveled, and they gave off a fierce steam of vinegar and tomato fumes. I sauteed a really beautiful salmon fillet and made a green salad, and served it all up with a Willow Crest viognier. It was really good, especially swiping pieces of salmon through the tomatoey juices on the plate.

salmon and roasted tomato 2

I thought this was a worthwhile recipe, but in some ways I think the tomatoes’ greatest appeal will be as a leftover. I can see eating them cold, chopping them into soup, or pureeing them and using them as a pizza sauce – they just have a great complex flavor to them, like a really good pasta sauce. I’ll have to revisit this one when the tomatoes are a better quality.

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2 thoughts on “roasted balsamic tomatoes

  1. What a great idea! If they are half as good as they look now, I think in the summertime when those wonderful heirloom tomatoes are ready to eat they will be a special treat!!
    Great blog! I do enjoy it.
    Mary

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