Over the last week, I harvested over a pound of beautiful tomatoes, and I want to preserve some of them for use later in the week. Ignoring the stifling summer heat, I turned on my oven and roasted my tomatoes for close to 2 hours. I was rewarded for my long, hot and sweaty wait with the sweetest, and arguably, the most intense tomato flavor I have ever tasted. The slow roasting method really brought out the sweetness of the tomatoes, giving them a slightly caramelized, candy-like flavor. Imagine how good it would be to squeeze the roasted garlic on a piece of crusty bread with a spoonful of roasted tomatoes garnished with sprigs of thyme. Yummy!
Perhaps there is no better combination of flavors and textures than the classic pairing of tomatoes and basil, whether in a Caprese Salad or in a simple pasta dish. This is specially true in the summertime when the tomatoes are at its sweetest and at its peak of flavor and the fragrant basil grows quite fast. The small basil plant I bought at Trader Joe’s is very happy by my sunny kitchen window and has produced all the basil I need, and much more. It was a much better investment than buying a bunch at the grocery store for the same price.