Come and get 'em! The last of this seasons heirloom tomatoes, in the full array of glowing oranges, reds, and golds. But—what to do with them? If you haven't yet tried slow-roasting tomatoes, you MUST! This caramelizes and intensifies the flavor. Be prepared to have your socks knocked off. :)
On my countertop right now I have a collection of tomatoes. It looks like they’re having babies! We’re at the pinnacle of tomato season, when they’re the juiciest, the most flavorful, the most irresistible. I can’t THINK of anything I don’t want to incorporate them into!
Besides slicing the most perfect tomato, drizzling on a little olive oil, sprinkling on some sea salt and just eating it, my other favorite thing to do with tomatoes is to roast them. When you roast tomatoes, they give up their amazing sugars and become so sweet! I’m very fond of roasting the yellow heirlooms, which are lower in acid, meaning they’re sweeter and easier to digest. I peel the bubbly skin right off and throw them into the blender with a handful of basil. People say, “Are you kidding me? That’s ALL you did?” It’s like drinking summer. Or add roasted tomatoes to any soup to turn it into something special. It’s like magic!