Tomatoes can be enjoyed year-round.
Arlene Rossini’s Cherry Tomato Bake
This recipe is made by harvesting fresh cherry tomatoes and using them in season or by using tomatoes frozen from the harvest.
To simply freeze the harvest, remove any stems, wash them, layout on a towel to dry and store them in large freezer bags.
- Place a single generous layer of cherry tomatoes in nine by thirteen baking dish. Can be thawed or fresh. Takes longer if cooked frozen.
- Drizzle with Canola or olive oil. Mix gently so all tomatoes are covered.
- Sprinkle with your favorite herb(s) and/or spice(s).
- Place in a 375-degree oven for up to one hour depending on the size of the tomatoes and the desired consistency.
- Can be slow-roasted at a lower temperature if desired.
- Can be served hot or cold or at room temperature if serving as a side choice after baking. Thyme is a delicious herb choice If you’re going to eat the tomatoes as a side dish
- Using for pasta? Try basil and/or oregano
- Add goat cheese before serving it in any temperature or any fashion.
These tomatoes are very tasty with their caramelized smoky flavour and are particularly appealing if you have different varieties of cherry tomatoes in a rainbow of colours.
Ron Rossini Fresh Tomato Bread
- 1 package of active dry yeast
- 1/4 cup of warm water
- 1/4 teaspoon of sugar
- 2 cups of tomato juice – fresh or canned – can be juice made and frozen from the harvest
- 2 tablespoons of butter
- 2 teaspoons of salt
- 2 tablespoons of sugar
- 6 to 6 1/2 cups of unsifted flour – bread flour works best
- One cup of dried tomatoes (optional)
- One cup of small pitted black olives (optional)
- 3/4 cup of Parmesan shredded cheese (optional)
- Combine yeast, 1/4 cup warm water, and 1/4 teaspoon of sugar in a small bowl.
- Let sit until foamy for about 15 minutes.
- Heat tomato juice and butter in a saucepan until warm. Butter does not have to melt.
- In a large bowl combine salt, 2 tablespoons of sugar and 2 cups of flour. Blend well.
- Add tomato juice mixture and yeast mixture to flour mixture and beat 50 strokes with a wire whisk or rotary beater.
- Add another ½ cup of flour and beat with a rotary beater.
- Add dried tomatoes and black olives, parmesan cheese (optional) and another ½ cup of flour to the mixture and beat another 50 strokes with a wooden spoon
- With wooden spoon gradually stir in the remaining flour ½ cupful at a time, beating 50 strokes after every ½ cupful, and continue to do so to make a stiff dough. The dough is ready when it begins to pull away from the sides of the bowl. Don’t add more flour than necessary.
- Turn dough out on a floured surface and knead; adding more flour if needed until dough is smooth and satiny – about 10 minutes
- Put the dough in a greased bowl turning once to grease the top. Cover bowl with a towel and set in a warm place, around 80 degrees, so it can rise to at least double its size. About 11/2 to 2 hours.
- Punch down and turned onto a floured board and knead slightly to remove air bubbles.
- Divide into 2 portions. Shape into smooth ovals. Pinch bottom seam, turn ends under, and seal.
- Put in lightly greased loaf pans, seam side down. Cover and let rise again in a warm place until almost doubled – about 45 minutes.
- Bake in a 350-degree oven about 45 minutes until nicely browned. Remove from pans and cool on wire racks.
Makes 2 loaves of beautiful orange colour. Its fantastic tasting bread!