The Sweetie and I happened upon a roadside farm stand in Rhinebeck, NY, that was having a fire sale of slightly damaged heirloom tomatoes. A box weighing about thirty pounds cost $10 as opposed to $2.99 a pound for the perfect ones. We grabbed it. Who needs perfect?
When we tasted the tomatoes, we found their flavor very mild–probably due to the enormous amount of rain in the area this summer. So they wouldn’t work well in the dreamed-of stacks of thick slices layered with fresh mozzarella and basil. What to do? Roasting them to intensify their flavor was the obvious answer.
The sweetie set to work coring and coarsely chopping about 3 pounds. He put them into a loaf pan with some slivered garlic, a little olive oil, and salt and set them into the oven at 350 degrees for about 40 minutes. The tomatoes released lots of liquid, turning the concoction into a luscious sauce. We stirred in some chopped, fresh basil and had it in soup bowls over tortellini. A meal to be remembered.