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.