photo by M. McClellan
If you can bear to turn the oven on, we recommend tumbling a pint or two of sweet, local cherry tomatoes out onto a cookie sheet, dousing them with olive oil and roasting them until they go limp and rich with flavor. Toss with pasta for a quick dinner or freeze for later in the season.
2 pints cherry or grape tomatoes
6-7 garlic cloves
2 tablespoons olive oil
1 teaspoon sea salt
Preheat oven to 300 degrees. Wash tomatoes and cut them in half. Spread across a rimmed baking sheet with garlic cloves and drizzle with olive oil and salt. Toss with your hands to coat.
Roast for 1 1/2 to 2 hours, until tomatoes are wrinkled and wilted.
Heap on sliced peasant bread (we recommend Metropolitan Bakery’s Pan au Levain). Squeeze roasted garlic on top. Eat.
