It is finally tomato season, the first of this fabulous berry making its appearance in the market – yes, it’s a berry, a fruit, not a vegetable although it is used as one. I know most of you know that, but I still occasionally run into someone for whom that is a disconcerting shock.
Now of course at this time of year – and it’s the only time of year I eat tomatoes because I can’t stand what they usually sell at the supermarket – they are great to eat just as they are, but this is something I decided to try last summer that has had me as anxious for tomato season as I was for fishing season.
This is really easy and the results are mind-blowing, what we are going to do is roast tomatoes, fresh from the market and bursting with ripe aroma, over an open fire. I do this over a wood fire, you should use whatever system you have at your disposal.
I make a little open-top tin out of aluminum foil, use the heavy duty sort, making it several layers thick, and folding up the sides so they are about an inch or more tall. Crimp the corners to close it.
Put your tomatoes in so they are touching. Pour olive oil to coat, stuff in some bay leaves, some fresh herbs from the garden – the woody kind like sage, thyme or rosemary, or all three if you want. Sprinkle a little wine vinegar over it and season with salt and pepper.
Now, put this over the fire until the skins of the tomatoes turn black. At this point, crush the tomatoes and remove the skins. They will be hot. You will burn your fingers, but when you stick the tips in your mouth you will find yourself doing a little dance. I almost didn’t tell Alex how good the skins are at the point – I don’t eat them, I just suck them dry.
At any rate, let the tomatoes simmer a bit longer, maybe 15 minutes or so. Then what you do with them is up to you. They are great as they are, or they can be made into a sauce, or into a soup, or into just about anything that strikes your fancy.
I told you, so easy, it’s a joke. And your friends visiting for the weekend will think you are a genius.