{"id":285,"date":"2006-09-19T18:31:51","date_gmt":"2006-09-19T18:31:51","guid":{"rendered":"http:\/\/localhost\/wp_genova\/?p=285"},"modified":"2006-09-19T18:31:51","modified_gmt":"2006-09-19T18:31:51","slug":"food_for_though_2-10","status":"publish","type":"post","link":"https:\/\/blog.dongenova.com\/site\/food_for_though_2-10\/","title":{"rendered":"Food For Thought – Tomato-polooza!"},"content":{"rendered":"

\"Img_2276\"<\/a> This week on Food For Thought, I take part in a tomato potluck dinner, where even the desserts were made with this delectable fruit.  To listen to the mini-documentary about the dinner in streaming RealAudio, click here.<\/a>  <\/p>\n

Did you know there are probably about 5000 different varieties of tomatoes?  Of course not all of them will grow in your particular terroir or climate, but a lot of people have fun experimenting.  And at the dinner people really had fun experimenting with tomato dishes.<\/p>\n

\"Img_2283\"<\/a> Here is Mara Jernigan from Fairburn Farm putting together her dish, which was a yellow cherry tomato sorbet served with a slice of raw albacore tuna.  Excellent!  Most of the people at this dinner, wonderfully hosted by Nick Versteeg of DV Cuisine<\/a> at his house in Glenora, were members of the Vancouver Island Slow Food Convivium<\/a>.  The chapter website is still under construction, but you can join the mailing list, and if you need more info, you can always visit the Slow Food Canada <\/a>website.<\/p>\n

I mentioned my roasted cherry tomato soup on Food For Thought.  Here’s the recipe base, which can be used as a bruschetta-like topping, or pureed and strained to become soup:<\/p>\n

Roasted Cherry Tomatoes<\/em><\/strong> <\/span><\/p>\n

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This recipe can be done on the barbecue or in your oven.  <\/span>For a different treat, puree the tomatoes after you\u2019ve roasted them, strain out the skins and seeds, and serve warm or cold as a small soup appetizer. (I use tiny espresso cups for a good serving presentation)<\/span><\/p>\n

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Ingredients:<\/span><\/p>\n

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2 pounds ripe cherry tomatoes (various colours if possible)<\/span><\/p>\n

2 large sprigs fresh rosemary<\/span><\/p>\n

4 large sprigs fresh thyme<\/span><\/p>\n

salt and freshly ground pepper to taste<\/span><\/p>\n

\u00bc cup olive oil<\/span><\/p>\n

\u00bd cup chopped fresh basil<\/span><\/p>\n

4 cloves chopped fresh garlic (optional)<\/span><\/p>\n

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Toasted slices of baguette, rubbed with garlic<\/span><\/p>\n

Fresh goat cheese, or fromage frais. (optional)<\/span><\/p>\n

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Pre-heat oven to 400F.  <\/span>Or heat your gas barbecue on one side only. Line a baking dish or large pan with parchment paper. <\/span>Add the cherry tomatoes, whole, and nestle the rosemary and thyme around them.  <\/span>Add salt and pepper; then drizzle with olive oil.  <\/span><\/span><\/p>\n

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Roast in oven or place on indirect heat on the barbecue for about half an hour, or until tomatoes start to split and collapse a bit, giving up their juices.  <\/span>Pour into a serving dish and stir in the chopped, fresh basil while the tomatoes are still hot.  <\/span>To serve, spread some cheese on the baguette slices if desired, then top with the tomato mixture.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

This week on Food For Thought, I take part in a tomato potluck dinner, where even the desserts were made with this delectable fruit.  To listen to the mini-documentary about the dinner in streaming RealAudio, click here.  Did you know … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-285","post","type-post","status-publish","format-standard","hentry","category-food-for-thought"],"_links":{"self":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/285","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/comments?post=285"}],"version-history":[{"count":0,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/285\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/media?parent=285"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/categories?post=285"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/tags?post=285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}