We have tomatoes all over our house. Several crates are stacked in the guest room right now, and as they near the point of getting too ripe, we’re rushing to find ways to use them. Here are two simple ideas that both start with roasting.
Roasted Tomatoes, Peppers & Goat Cheese on Crusty Bread
I started with this roasted tomato recipe, but made a few modifications: On the same baking sheet, I added in thick strips of green bell pepper with the tomatoes. If you’re using sungold or cherry tomatoes as I did, you can just put them on the baking sheet whole (no need to cut them) and check on them every 15 minutes or so, since they’ll cook faster than large tomatoes. I like to pull them out after they have burst, melted down a little, and have just the slightest char on them.
When the tomatoes are almost done, toast a thick slice of crusty bread and spread goat cheese or ricotta on the slice. Heap the roasted tomatoes and pepper slices on top of the goat cheese and sprinkle with salt and an extra drizzle of olive oil.
I didn’t think of it at the time, but throwing a few basil leaves on would have been delicious too.
Roasted Tomatoes, Butternut Squash & Goat Cheese
Begin with the roasted tomato recipe above. While the tomatoes roast, use a vegetable peeler to remove the skin from a butternut squash and cut the squash into (approximately) half-inch cubes. In a bowl, toss squash cubes with olive oil and salt. Bake at 425 for about 20 minutes. To serve, combine roasted squash, tomatoes, and several torn basil leaves, and crumble goat cheese on top. Season to taste with salt and freshly ground black pepper.
We’ve also started canning a tomato puree to use throughout the year for tomato sauce and pizza sauce.
It will be such a treat to eat our tomatoes year round!