|Slightly ripe plum tomatoes, ready for roasting|
We harvested the (mostly green) tomatoes that weren't yet infected and carted them inside to ripen as best they could. These would not be the season's most delectable tomatoes, that's for sure. After a week in a basket under some newspapers, the tomatoes turned rosy. To pump up their sweetness and flavor, I roasted them with honey, garlic and thyme--a simple but delicious way to deal with less-than-perfectly ripened tomatoes, and a nice alternative for processing tomatoes if you have a bumper crop. You can honey roast any kind of tomato--plum, globe, cherry--and they make a great lunch meal with some crusty bread, a unique side dish, or can be pureed into a nice tomato sauce for pasta. The process is simple, and the results are good enough that these tasty tomatoes can even provide some solace for the heart break of late blight.
Preheat the oven to 400 degrees.
|Plum tomatoes after the roast|
A NOTE ABOUT AMOUNTS: You can roast as many or as few tomatoes as you have. If you're roasting globe tomatoes, figure on about 1/2 per person if you're serving them as a side dish. You might need 2 or 3 paste tomatoes (which make the best roasted tomato sauce, too) per person. Cherry tomatoes--well, maybe 10 per person? How hungry are you and your peeps? :)
|Paul Robeson heirloom tomatoes ready for roasting|
|Paul Robeson heirlooms after the roast-a bit juicier than the plums!|