BEAUTIFUL BABIES
I shun tomatoes at this time of year, with one exception and for once purpose: I buy baby plum tomatoes and I roast them.
Wash them, slice them in half and lay them out, cut side up, on a baking sheet lined with foil. Nestle them in nicely, now. Drizzle with a little extra-virgin olive oil. Then sprinkle good sea salt over them, maybe Maldon or Hawaiian pink or Balinese. Bake in a preheated oven, set at about 350 degrees, for about 90 minutes, then check on them: The tomatoes’ juices should be bubbling, the tops should be lightly browned and, perhaps, even a smidgen charred in spots. If your baby plums aren’t there yet, give them a little more time in the oven.
Roasting intensifies and sweetens their flavor. By the time you’ve let them cool enough to handle, in 10 or 15 minutes, you won’t be able to resist eating them. Kids, I find, adore them as a pre-dinner snack. If you have any left after you and yours nibble on them straight, as is, toss them with cooked pasta, olive oil and some chopped herbs or use them to make a pizza. Do they work on an hors d’oeuvre platter? You bet.
If you want to store them, simply place them in a glass jar, cover with olive oil, close the jar with a tight-fitting lid and refrigerate. Bring to room temp before eating.
Cheers,
Andy
2.25.07
Wash them, slice them in half and lay them out, cut side up, on a baking sheet lined with foil. Nestle them in nicely, now. Drizzle with a little extra-virgin olive oil. Then sprinkle good sea salt over them, maybe Maldon or Hawaiian pink or Balinese. Bake in a preheated oven, set at about 350 degrees, for about 90 minutes, then check on them: The tomatoes’ juices should be bubbling, the tops should be lightly browned and, perhaps, even a smidgen charred in spots. If your baby plums aren’t there yet, give them a little more time in the oven.
Roasting intensifies and sweetens their flavor. By the time you’ve let them cool enough to handle, in 10 or 15 minutes, you won’t be able to resist eating them. Kids, I find, adore them as a pre-dinner snack. If you have any left after you and yours nibble on them straight, as is, toss them with cooked pasta, olive oil and some chopped herbs or use them to make a pizza. Do they work on an hors d’oeuvre platter? You bet.
If you want to store them, simply place them in a glass jar, cover with olive oil, close the jar with a tight-fitting lid and refrigerate. Bring to room temp before eating.
Cheers,
Andy
2.25.07
posted by Andrea Clurfeld at 12:51 PM
2 Comments:
Sushi column was dead-on - let's hope that a future column or blog has the listings of those that are authentic vs. fake places...
If you'd do the same for Italian places we'd be most in your debt...
I agree with you about Sushi -
Why do they try to "Americanize" ethnic food?
Seems silly to me to have to make foods appealing to the masses.
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