A Jersey Fresh chef has a recipe and some hints to capture the flavor of the Jersey tomato.
Well, our famed Jersey tomato has come into season and you can now find the fruit/veggie at farm stands around the region. For those of you who love a recipe with few ingredients, this one’s for you.
The recipe is shared by Jersey Fresh Four Ways with Chef Amanda Freitag, who notes that she loves varying the seasonings to intensify the flavor by roasting. Removing the moisture leads to a stronger, more concentrated flavor, she has discovered.
Find this recipe plus a video by visiting https://findjerseyfresh.com/JerseyFresh/recipes/oven-roasted-tomatoes
Oven Roasted Tomatoes
4 Jersey Fresh beefsteak tomatoes
1 tbsp. extra virgin olive oil
1/8 tsp. kosher salt
1/8 tsp. freshly cracked black pepper
1 tsp. fresh Jersey Fresh thyme leaves, chopped
1. Prep:
• Wash and cut the tomatoes in half across the horizon (from side to side, not top to bottom)
• Pick and chop the thyme leaves
• Line a sheet tray with aluminum foil
• Preheat oven to 300ºF.
2. Place cut tomatoes flesh side up on the prepared aluminum foil lined sheet tray. Drizzle the olive oil over the top of each tomato half.
3. Season the flesh of the tomato with the salt, black pepper and thyme leaves.
4. Place in the center of the oven for 1½ to two hours or until the tomatoes have shrunk in size by 50 percent and are starting to wrinkle and intensify in color.
5. When cooled completely, place in an airtight container and store in the refrigerator. These will keep for up to one week and can be added to any dish you can think of. They are great in egg scrambles, vinaigrettes, sauces, pastas, as a vegetable garnish, on a sandwich—the possibilities are endless.
