Earth Eats (Indiana University Press, 2017) emphasizes the importance of utilizing fresh ingredients compiling the best recipes, tips, and tricks to plant, harvest, and prepare locally produced food. Author Annie Corrigan (with Daniel Orr) focus on keeping your farm or garden in top form by grouping information into different seasonal categories, providing original recipes, and profiling individuals who are on the front lines of the changing food ecosystem detailing the challenges they and the local food movement face.
I’m using Italian plum tomatoes because they are meaty and have few seeds. If you were to roast a juicy variety of heirloom tomato, for instance, it would fall apart in the oven. I love fresh oregano, basil, and other Tuscan-flavored herbs on my roasted tomatoes. I also love garlic — lots and lots of garlic! This recipe features eight cloves of garlic, but feel free to add as much or as little as you prefer. If you want to add a little spice to your tomatoes, chop up some jalapeños. Some cooks put some sugar or honey on roasted tomatoes to intensify their sweetness. If you want some additional acidity, throw in a couple teaspoons of white vinegar.
• 5 to 6 Italian plum tomatoes
• 1/4 cup oregano
• 1/4 cup basil
• 8 cloves garlic
• 2 jalapeños (optional)
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons olive oil
• 2 to 3 teaspoons honey or sugar (optional)
• 2 teaspoons white vinegar (optional)
1. Preheat oven to 375 degrees.
2. Slice tomatoes into quarters. Chop herbs finely and remove large stems. Dice jalapeños.
3. Toss tomatoes with herbs, jalapeños, salt and pepper, and oil. (Add honey, sugar, or white vinegar to this mixture if you choose.)
4. Spread seasoned tomatoes on cookie sheet.
5. Roast tomatoes for 15 to 20 minutes until they start to caramelize.
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This excerpt is reprinted with permission from Earth Eats by Annie Corrigan with Daniel Orr, published by Indiana University Press, 2017.