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
- Preheat the oven to 400°F.
- Spray a deep pie plate with non-stick cooking spray or brush lightly with olive oil.
- 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).
- Pour the egg mixture into the prepared pan. Add the roasted tomatoes and swirl them around with a fork. Crumble cheese over the top.
- 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.