At this point in the season the tomatoes are still sweet and tangy, but they are fewer and their skins are a little tough since the waning hours of sunlight means a longer ripening time. Even so, there were plenty of cherry tomatoes when I went to the garden yesterday afternoon.
Several years ago I found an excellent recipe for those times when we are blessed with such profusion. It involves lots of olive oil, shallots, garlic, basil, rosemary, and a long slow cooking time that takes maximum advantage of all that pectin in all those tiny tomato skins resulting in a silky and flavorful sauce.
It's kind of cool to watch the tomatoes burst as they cook, each individual losing itself for the good of the whole. Tonight, though, the pot was full of recalcitrant, tough-skinned little tomatoes, seemingly unwilling to yield.
Oh, I could have taken a masher to the batch of them and crushed them into submission, but I didn't. I hoped that with a little extra time and patience they would come along, and? They did.
(Except for that one little yellow pear tomato. That one I totally squished. After all, we had to eat.)
Several years ago I found an excellent recipe for those times when we are blessed with such profusion. It involves lots of olive oil, shallots, garlic, basil, rosemary, and a long slow cooking time that takes maximum advantage of all that pectin in all those tiny tomato skins resulting in a silky and flavorful sauce.
It's kind of cool to watch the tomatoes burst as they cook, each individual losing itself for the good of the whole. Tonight, though, the pot was full of recalcitrant, tough-skinned little tomatoes, seemingly unwilling to yield.
Oh, I could have taken a masher to the batch of them and crushed them into submission, but I didn't. I hoped that with a little extra time and patience they would come along, and? They did.
(Except for that one little yellow pear tomato. That one I totally squished. After all, we had to eat.)
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