Miss those most-awesome-est summer Jersey tomaters?... Try this recipe.

Truly for a tomato connoisseur, the pinnacle is the Jersey tomato.  You can go heirloom, or any number of organic or niche varieties... and eventually one comes full circle and arrives at the conclusion, that in the end, the Jersey tomato reigns supreme.  The Jersey tomato is what all the others tomatoes want to be, when they grow up.

So, when the season ends, and those Jersey tomato jewels leave the scene, what to do?  This is what I do:  roasted plum tomatoes.  Readily available through-out the year, plum tomatoes offer refuge, until the Jersey tomato again arrives in the summer.

Roasting effectively brings to palate, all the sugars, and tomatoey flavors, that the tomato fan hopes for.  While the plum tomato is not a substitute for our beloved summer Jersey tomato; A roasted plum tomato offers a quality alternative. 

This one of my most favorite quickie recipes...  Sweat Equity - low, Ambrosial/Satiating effects - high.  

Find some nice ripe plum tomatoes ( Roma, on-vine is preferred).  Wash thoroughly of course, cut in half length-wise, and remove the seeds (as well as the gel material that surrounds the seeds & the juice, all of which lends a bitterness to the final product which we don't want).  Olive oil a baking pan and place the tomatoes with space between on the pan, skin-side down.  Drizzle olive oil over the tops of the tomatoes and sprinkle some kosher salt (may fave salt to use), and fresh ground pepper.  Convection oven @ 375, or non convection at a slightly higher temp, and place the tomatoes in the center of the oven.

While they cook, place about 1/2 cup of quality olive oil in a bowl (maybe 3/4 cup if you are a bread dipper like moi').  Add at least 2-3 cloves fresh garlic to the olive oil.  [I actually run the cloves over a cheese grater for more intensity,,, but a garlic press, or a fine chop works well.  For a more mellow garlic experience slowly saute the garlic in the OO, until golden]  Also, add to the bowl of O O, fresh chopped basil (hand-tear for more of a basilly "pop").  I add alot of basil as I'm a big fan.  A dash of kosher salt & fresh ground pepper... maybe a bit of crushed red pepper... swush it about, a bit... and let sit.

Cook the tomatoes until they totally collapse (usually about 20 minutes or so).  If you are in the kitchen whilst they are cooking, turn the baking pan once, mid way... not a necessary step, but helps in cooking evenly.  [No worries if the bottoms of the tomatoes seem a bit overdone as this adds a delish and distinct tomato signature & texture] When the tomatoes are done, let stand 'til they can be handled... warm, but no longer too hot to touch.

In the bowl that will serve as holder of the finished product, add some of the OO mixture to cover the bottom, and place the tomatoes neatly, covering them with the OO mixture.  If layering is necessary, cover each layer with the mixture.  I usually make these a couple hours ahead and let them sit at room temp, and marinate...  Good Heavens these are good!

My favorite consumption modus operandi is to enjoy the tomatoes with toasted  calandra's  bread (semolina & crusty), found everywhere (A&P, ShopRite, FoodTown, etc).  But, I also use them in salads, and on fresh made sangwhiches (not conducive to bag-lunch needs).  And, lemme tell ya...  place these babies on top of sliced fresh mozzarella ("mutz" as we used to say in Hudson County), beautifully arrayed on a platter,,, you look like Mario Batali walking into a social gathering.

Abbondanza, enjoy!

Post consumption tip ~  Have leftover OO after all the roasted tomatoes are gone?... use it in your favorite salad dressing recipe... Wow, what a taste boost.  I usually add it to the tin bag of  Good Seasons, Italian All Natural salad dressing mix.  It really makes a biiig difference.

PS ~ Personal end note:  I oft get in trouble for saying so,,, but.. Am I the only one that tastes a kind of  ever-so slight chewing tobacco note, when I taste sun dried tomatoes?