What could be more Turkish than a tomato? What could sing New England summer as well as a vine ripened tomato? What about adding some organic garlic? What about adding some downeast Maine applewood smoked sea salt? What about adding some Turkish olive oil? And some kekik (thyme) harvested by the teyzes on the sloping Bozcaada hills by the Aegean? What about adding some heat, to the tune of 250 degrees F for about 3 hours? Now that is an easy compromise in this Turkish-American kitchen. After all the talk of cigars and Sicilian messages (see previous post) here is a welcome respite!
Recipe for roasted tomato deliciousness:
1: make crosses on the tops, bottoms of the tomato
2: place the tomato in boiling water for a minute – no longer
3: strain the tomato out of the water & peel the skin off. Take out seeds and liquid with your hand after quartering it.
4: place slivers if garlic, a shake of salt, a pinch of dried thyme and olive oil on each bit (I am using muffin pan, non-stick
5: bake for 3 or so hours in a 250 F oven – let cool & freeze in Tupperware for a cold day in the future when you need some sunshine.