With an embarassment of tomatoes at every farmers market, what are you doing with the bounty? I typically buy a 20# box of seconds that have to be used right away. What is nice now is that farmers are starting to sell boxes of heirlooms mixed in wtih the regular beefsteaks and others because they're growing so many.
For the most part, I will fill a roasting pan with halved and seeded and cored tomatoes, sprinkle with evoo, sea salt and pepper, mix and then roast at 450 for 45 minutes, stir, and roast another 45 minutes. What comes out can be eaten as is over pasta or on good bread, pureed for soup, or frozen for later use in the winter in soups and sauces. You can add thickly sliced onions and whole cloves of garlic if you want all of the flavor elements in one place for sauce making. It can be run through a food mill or not. Much of the time I just pick out the larger pieces of skin after its cooled. Eggplant and red peppers are also good additions. There is no wrong way to do this.
Today's sandwich was fresh bread, fresh moz and a brandywine tomato - all from this morning's market.
I'm also taking big tomatoes, slicing 1 1/2 thick,, placing in a roasting pan so that the sides touch, topping with bread crumbs, parmesan, S&P, and drizzle with olive oil and baked at 375 until they look done. Wonderful as a side with fish or grilled meats, or as a main course with other fresh grilled veggies.
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