Did everyone see the super blood moon eclipse last night? I only caught the very end, but it was still pretty cool. Much like this year’s tomatoes. The season is just about over, but I couldn’t help picking up some of the more interesting-looking ones at the farmer’s market this weekend.
The reisetomate (pictured below) is an heirloom variety that naturally grows in lumpy, partially-fused clusters. They’re fun to pull apart, although they’re more acidic than I like, with an almost lemony sourness.
Fortunately, I got a bunch of other varieties as well. Since flavor is iffy this time of year — cold temperatures really do a number on tomatoes, which is why you should never refrigerate them — my plan is to halve and taste them at lunchtime. The most delicious ones will go into tomato-and-cheese sandwiches.
Then I’ll roast the rest of the tomatoes with herbs and garlic, which will have the triple effect of making them more delicious, preserving them a bit longer (5 days in the fridge, 6 months in the freezer), and warming up the cottage somewhat. Once roasted, some will go on polenta for dinner tonight, and any extras will top pasta, roasted eggplant, bruschetta, pizza, or whatever else I make over the next few days. I like the idea of leaving a container of them in the freezer for our hosts, but honestly, we’ll probably eat them all.
I like David Liebovitz’s oven-roasted tomatoes method. Reading his blog posts always makes me happier, but if you’re in a hurry (or hate happiness) here’s the gist: halve and stem the tomatoes, toss them with olive oil, sliced garlic, and some herbs, then roast them (cut side down, non-aluminum pan, don’t crowd them) at 325° for two hours or so.