CBA – The Rector will preach his farewell message after which the choir will sing “Break Forth into Joy”.
There is no breaking forth into joy before gardening time when tomatoes are a far cry from the fresh-from-the-vine variety. My way of dealing with this in the past was to complain. That didn’t work.
And then I learned a secret for tasty winter tomatoes from a world renowned chef. Note – Anything that the whole world knows except me, I consider a secret.
non-virgin olive oil
In order to bring forth lovely, rich tomato flavor from winter tomatoes, you simply slice them into thick slices, coat them with olive oil (the non-virgin kind) and sprinkle them with balsamic vinegar.
Finally, you roast them in a 350 degree oven for about an hour.
Here are the thickly sliced tomatoes just seconds before entering the oven.
A note about applying oil and balsamic vinegar. It can really make a mess. The first time I attempted this trick I simply shook the bottles of oil and vinegar over the tomato slices. As it artfully flew out in blobs and coated the the counter top, walls, and the front of my top, or the top of my front, I decided that there had to be a better way.
Now, I simply coat the baking pan with a light film of olive oil. Next, I lay out the tomato slices. Finally, I pour a small amount of olive oil and balsamic vinegar into little dishes. Here’s the brilliant part. I use cotton balls to apply, first the olive oil, then the balsamic vinegar, to the tomato slices.
Yes, I know some genius invented a pastry brush. I also know that about a decade ago I purchased a bag of 500 cotton balls and there are still 470 left. This will be our secret.
The finished product of this little adventure is tangy, sweet tomato slices. They’re great on sandwiches, in soups and stews, and as a snack food.
The flavor of these little darlings will enhance just about any dish. Also great whipped up with mayo and sour cream for a wonderful dip. I just made that up. It might be true.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.