Sunday, August 25, 2013
More Tomato Love
We have been having a little heat, so the cherry tomatoes have been ripening up at a good clip. I've given three or four pints away and today cooked up two pounds to use as the base for some awesome home made pizzas. More ways to love those tomatoes.
With the oven preheating to a toasty 500 degrees F, I made sure they all were sans stem and clean. Some were ripe enough that the skins had split...so juicy! Some were tiny, some were about the size of a walnut, and everything in between. Red, yellow, orange and gold orbs, uncut, went into a large plastic bag to be coated with olive oil, then onto a parchment paper lined baking sheet. I did sprinkle a little garlic salt and grind a little pepper on them, but otherwise they were just roasted until the skins were a bit browned.
I poured them into a big glass bowl and mashed them down a bit with a wooden spoon. Extra juices from the pan were scraped into the bowl too. That was it...the perfect tomato sauce for pizza, with skin and seed still in the mix for flavor and nutrition.
For the pizza, I spread spoonsful of the tomatoes over the shaped pizza dough, added dollops of ricotta cheese, sprinkles of
freshly chopped basil and Italian parsley and oregano, sprinkles of shredded mozzarella cheese, a drizzle of olive oil and a light sprinkle of grated Parmesan.
It was excellent once baked! The crust had crisped up since it was baked on a pizza stone in a very hot oven. The intense flavor of the roasted tomatoes was offset beautifully by the mellow cheeses and the sharply herbal flavors of parsley, oregano and basil. We enjoyed it a lot, along with a nice Caesar salad. And then we had another (they were small) just to make sure that we liked that roasted cherry tomato sauce. We did...in fact we loved it.