When tomatoes are in season I get some and preserve them, hoping to capture one of the defining flavours of summer. One year it was tomato jam and another it was ketchup, but nearly every year, I oven dry some tomatoes. This concentrates the flavour and I snack on them or use them on pizzas or in risotto for as long as they last. Romas are the usual type of tomatoes used but I had a container of grape tomatoes, so they were the victims this time.
Just after they were done drying, packed in oil and sitting the the refrigerator, I came across the recipe for Buttery Two Tomatoes. It called for sun-dried tomatoes and I had some (oven-dried = sun-dried – time). While I was waiting for the tomatoes to cook, I decided to take the recipe in a slightly different direction and served the tomatoes on lettuce, which turned it into a salad.
Start by making oven-dried tomatoes.
Preheat the oven to 250°F.
Get some tomatoes.
Thinly slice the garlic.
Halve the grape tomatoes. Place them cut side up on a baking sheet.
Top the tomatoes with garlic, drizzle with olive oil then sprinkle the tomatoes with salt, pepper and sugar.
After they’ve been in the oven for an hour, they look like this.
Then move to the second stage.
Grab a tomato.
Cut it into thick slices.
Add the tomato slices to the melted butter.
Top the tomato with more tomato.
Cooked Buttery Two Tomatoes.
Buttery Two Tomatoes, served as a salad.
From French Food At Home by Laura Calder.
Buttery Two Tomatoes
Use cherry tomatoes here if you’d rather, or larger tomatoes halved and cooked cut side down. Any way, their sweet, buttery juices, with the denser chewiness of their sun-dried cousins, make a wonderful accompaniment for grilled chicken or fish. I like the leftovers too, hot on rice, for supper in a bowl just for me.
1/4 cup unsalted butter
6 medium tomatoes, thickly sliced
6 ounces soft sun-dried tomatoes, drained if oil packed
salt and pepper
Melt the butter in large sauté pan over medium heat. Lay the tomatoes and scatter the sun-dried tomatoes over the top. Cover and cook until the fresh tomatoes are soft but still holding their form, about 10 minutes. Uncover, and continue to reduce the juices, if necessary. Season with salt and pepper. Serve warm.