Do you have Roma tomatoes that you have brought inside to keep from freezing? If you don’t know what to do with them, here is a delicious recipe I found (The Oregonian, 8/27/2013) that will impress your guests.
Roasted Tomato Tart
- 4 Tablespoons olive oil
- 18 medium-size Roma tomatoes
- Salt and pepper
- 1 Tablespoon mixed dried or fresh herbs such as parsley, thyme, basil
- 3 medium size onions, peeled, quartered and thinly sliced
- Butter pastry crust in a 9-inch tart pan with removable bottom, partially baked
Preheat the oven to 350 degrees.
Drizzle 3 tablespoons of the olive oil over the otto of a rimmed baking sheet.
Cut the tomatoes in half lengthwise. Rub the cut sides of the tomatoes in the oil in the baking sheet, and then arrange them, cut side up, on the baking sheet. If the tomatoes look dry, drizzle a little more oil over them. Sprinkle salt, pepper and the dried herbs over the tomatoes.
Roast for 1 hour, turning the pan around halfway through cooking to ensure that they cook evenly. The cut sides will have browned a bit, but not charred. Set aside.
Slick a medium-large skillet with remaining 1 tablespoon olive oil and warm it over medium heat until fragrant, 1-2 minutes. Add onions, reduce heat to very low, and partially cover skillet to speed cooking. Cook, stirring occasionally, making sure onions do not stick to skillet until they are tan with a jam-like consistency and are reduced to about 1 cup, 45 minutes to 1 hour.
Spread onions over the bottom of the partially baked tart sheet. Arrange tomatoes, cut side down ina single layer of rings, starting at th outside. Overlap so they fit.
Place the tart ona baking sheet. Bake until crust is set and golden brown and tart is heated through, 30-35 minutes. Serve hot, war or at room temperature, but not cold.