A "Use Your Harvest" Recipe
If your garden is anything like mine, you are started to get snowed under in tomatoes. Tomato plants are pretty prolific, so I am always looking for recipes that use tomatoes to take advantage of the harvest. Last week I made some really delicious salsa which I posted about in my blog Homemade by Jade: Smooth and Thick Homemade Salsa
I have a lot more tomatoes this week, so I decided to make some roasted tomato spread. While is does look kind of like salsa, the taste is totally different. Roasting the ingredients give it the most wonderful deep flavor! It's also not spicy, it has a mild, robust flavor and the texture is really even thicker than my salsa. I use it as a spread, but it can also be used as a dip.
- 1 head garlic
- 6 medium tomatoes
- 1 sweet red bell pepper
- 1/2 sweet onion, peeled but left whole
- 1/2 cup olive oil
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 2 teaspoons dried oregano
- 5 basil leaves, torn
- Salt and pepper to taste
Preheat the oven to 300 degrees
Line a cookie sheet with a lip with parchment or tin foil, lightly spray with cooking spray
Cut tomatoes from stem to bottom, in half and remove stem and core. Place cut side up on the cookie sheet
Cut pepper the same way and remove stem, seeds and ribs, place on cookie sheet
Place cut half onion on cookie sheet
Cut the top off a head of garlic so that all the cloves are exposed
Put olive oil in a small bowl and add oregano, salt, and sugar. Whisk till mixed.
Brush a heavy coat of olive oil mixture on the cut portion of the garlic cloves and wrap the entire head in tin foil.
Brush the insides of the pepper and the cut top of the tomatoes and onion with a thick coat of olive oil mixture
Place the cookie sheet and the foil packet of garlic in the oven and bake for one hour.
Remove the garlic from the oven and set aside to cool
Turn the tomatoes, onion and pepper over and brush with the olive oil mixture and bake for another 20 minutes
Remove the cookie sheet from the oven and let everything cool for at least 20 minutes
Peel the garlic cloves and place in a blender or food processor
Place cooled pepper, onion and tomatoes into the blender or food processor
Add torn basil and pulse a few times and then blend until smooth. Do NOT overblend, it will make the spread too thin.
Salt and pepper to taste
This spead will last in the refrigerator, if tightly covered, for about a week
There are so many ways to use this spread! My favorite is to spread it on toasted, crusty bread. It is also delicious on wheat crackers or pita chips. I have also spread it on a tortilla and then sprinkled with cheese and heated for a short time in the microwave, or even eaten cold. This spread is great cold or hot.
Another great way to use your harvest! Have a great week!