Roasted Tomatoes (and a Baked Frittata recipe)

One of the few redeeming features of summertime (in my I-really-wish-it-was-Fall opinion) is tomatoes.  Ripe, glorious tomatoes straight from the garden that taste like – well, tomatoes.  I rarely buy tomatoes from the grocery store, instead stocking up during tomato season at the farmers market or the you-pick farm or from our neighborhood mailboxes where generous folks sell their excess produce at amazing prices (and sometimes even give stuff away). 

Unfortunately tomatoes aren’t in season for very long in my neck of the woods, so I enjoy the big juicy globe tomatoes fresh while I can, and then preserve the meaty oblong paste-type tomatoes so I can cook with them throughout the winter months.  Canning tomatoes is a great way to preserve large quantities, but it’s laborious and renders a product that’s best suited to making sauces or soups.  Not that there’s anything wrong with that, but when you are wanting something a bit different tomato-wise, roasting them is a great – and far less laborious – way to go.

Roasted in a slow oven for a few hours, tomatoes cook down to a rich mass full of concentrated flavor.  They’re great used as a topping for bruschetta, or spooned over pasta, or added to a sauce, or swirled into a simple baked frittata for a quick and easy meal.

Making baked frittatas is something I like to do when I want a cooked meal, but I don’t really feel like cooking.  Not technically a frittata (nor an omelet, and not quite a quiche) – it’s more like poufy baked eggs – the dish comes together quickly with whatever ingredients happen to be in the fridge.  A bit of cheese, some fresh herbs or leftover veggies – pretty much anything works to flavor the frittata.  Including leftover roasted tomatoes.  Whatever you call it, here’s how I make mine. 

BAKED FRITTATA WITH ROASTED TOMATOES 

6 large eggs

1-2 tbsp heavy cream

salt & pepper to taste

¼ cup roasted tomatoes

goat or feta cheese

1. Preheat the oven to 400°F.
2. Spray a deep pie plate with non-stick cooking spray or brush lightly with olive oil.
3. Lightly beat the eggs, then mix in the cream and salt and pepper to taste (keep in mind that there’s already salt in the tomatoes).
4. Pour the egg mixture into the prepared pan.  Add the roasted tomatoes and swirl them around with a fork.  Crumble cheese over the top. 
5. Cook for about 25-30 minutes, until the frittata is a light golden brown and the edges are puffy.  Makes 4-6 servings.

So back to the roasted tomatoes.  They’re super easy to make, and measurements don’t need to be exact.  I really like oregano so my herb blend for this recipe has lots of it, but any mix of herbs, including commercial Italian seasoning, can be used.  Roasted tomatoes freeze well, so I like to make several batches, put them in heavy freezer bags, and store them in the freezer to pull out when needed.  I lay the bags on their sides as they freeze; once solid they can be stacked flat to save freezer space.  Note, because of the oil content, the roasted tomatoes in the accompanying recipe poster are not suitable for canning.  Use them fresh within a few days, or freeze them for long-term storage. 

 

Dry 'em and Fry 'em: Zucchini

Got zillions of zucchini?  Or a neighbor with zillions of zucchini that keeps foisting theirs on you?  Or maybe you just like zucchini?  Wherever you fall on the zucchini spectrum, they are a versatile vegetable to have on hand all year round. 

I don’t grow them myself, but I take advantage of the fresh, organic zukes available at the farmers’ market in the summer, then dehydrate them so I can cook and bake with them during the winter months.

While I dry some in thin slices to be thrown into a pot of soup, my favorite prep method for dehydrating zucchini is to shred it.  In this form it can be used in so many ways:  to thicken soups, add flavor to sauces and sautés, make zucchini bread (or maybe some chocolate zucchini cake), or to make zucchini fritters.

Fritters make a great appetizer/first course, especially topped with a dollop of sour cream or crème fraiche, aioli, or pesto.  They’re equally lovely served just with some lemon wedges.  Fritters work well as a side dish too (I quite like them with roasted chicken or grilled sausages).

If you don’t have a dehydrator and aren’t tempted to get one, you can still make these fritters by substituting about 1 pound of fresh zucchini for the dried.  Shred the zucchini with a food processor or stand mixer attachment, or use the course side of a box grater.  Squeeze out as much moisture as you can from the shredded zukes, then proceed as directed starting with Step 2.

ZUCCHINI FRITTERS
(recipe adapted from Martha Stewart Living)
1 cup dried shredded zucchini

1 tsp salt
¼ tsp ground pepper
1 tbsp freshly grated lemon zest
1 tbsp minced fresh, flat-leaf parsley
1 clove of garlic, peeled and minced
2 large eggs, lightly beaten
½ cup all-purpose flour
2 - 4 tbsp olive oil

1.    Reconstitute zucchini in 1 cup of boiling water.  Allow to sit for about 30 minutes, then drain thoroughly.

2.    Mix together the drained zucchini, salt & pepper, lemon zest, parsley, garlic, and eggs.  Slowly add the flour, stirring well so that no lumps form.

3.    Heat about 2 tbsp olive oil in a large sauté pan over medium-high heat.  When the oil is hot (the oil should sizzle when you drop a tiny amount of the zucchini mixture into it), carefully drop in the zucchini mixture 2 tbsp at a time (a 2-tbsp cookie scoop works great for this), spacing the fritters a few inches apart. 

4.    Cook until the bottoms of the fritters are golden, about 2-3 minutes.  Lower the heat to medium, turn the fritters, and cook for another 2-3 minutes more, until the fritters are completely golden.  Remove the fritters to a plate lined with paper or flour sack towels to absorb any excess olive oil.  Cook any remaining zucchini mixture, adding more oil to the pan if necessary.  Garnish as desired and serve.  Makes about 6 fritters.