Knowledge Is Knowing Tomato Is A Fruit. Wisdom Is Not Putting It In A Fruit Salad.
Let’s Blog Over Tomato Season…
Although tomatoes are available year-round, they are best when eaten at the height of their natural season, usually June through September. I couldn’t wait until June though. I went to sleep one night and dreamed of roasting tomatoes. The next morning I set out to make that middle of the night craving.
As good as heirloom tomatoes are fresh off the vine, roasting them concentrates their flavor and brings out their subtle sweetness. This dish is so simple to make. Easy, delicious and light. Perfect for summer entertaining. I like a dramatic presentation, so I use tomatoes in a variety of colors.
WHAT YOU’LL NEED
- 2 1/2 to 3 lb. (1.25 to 1.5 kg) assorted heirloom tomatoes
- 2 shallots, each quartered lengthwise
- 4 garlic cloves
- 1/4 cup (2 fl. oz./60 ml) olive oil infused with rosemary
- Salt and freshly ground pepper, to taste
- 2 tsp. chopped fresh thyme, plus 3 sprigs fresh thyme
Preheat an oven to 450°F.
In a large baking dish, arrange the tomatoes, shallots and garlic in a single layer. Drizzle the vegetables evenly with the olive oil and season with salt and pepper. Sprinkle with the chopped thyme and nestle the thyme and rosemary sprigs around the tomatoes.
Roast the tomatoes until they are softened but still hold their shape, 15 to 20 minutes, stirring once halfway through the cooking time. Serve warm or at room temperature.
Choose white wines that are lean, crisp, and vibrantly acidic. Higher acid wines pair well with tomatoes acidity. Try avoiding wines with lower acidity or heavy oak aging. Look for Sancerre, Soave Classico, Falanghina, or Sauvignon Blanc
Keep rosé and sparkling wines in mind. Rosé provides a bit more body, while preserving acidity. Plus, it’s hot outside, and this chilled wine, made from red grapes, fits the bill for a heftier preparation. I find that pairing sparkling rosé wine with a chilled caprese salad proves an impeccable match.