3. Fresh-Roasted Tomato Pizza
Pre-roasting the tomatoes for an hour or more in a slow oven (about 275 evaporates the water and concentrates the flavor, making powerful little flavor packets.
makes 1 pizza or 3-4 pizza-breads
For roasted tomatoes
- 6 to 10 tomatoes (any size or color)
- 2 Tbs olive oil
- 1/2 tsp salt
- 1 tsp fresh oregano, thyme, or parsley
- 1 pizza dough (or 3-4 toasted slices of bread)
- 2 Tbs melted butter or olive oil
- 1/4 cup finely grated parmesan or other hard cheese or nutritional yeast
- 2 Tbs chopped fresh oregano, basil, or other herbs to garnish the pizza after it comes out of the oven
- Preheat oven to 275 degrees.
- Cut small tomatoes in half, and larger ones into wedges. Mix tomatoes in a bowl with olive oil, salt, and herbs. Place in a single layer on a rimmed baking sheet and slow roast in the oven for an hour or more.
- Stretch the pizza dough and put on a pizza stone or cookie sheet. Bake in a hot oven (400 degrees) 3-5 minutes until dough has started to crisp slightly. Remove crust and use a fork to pierce any air bubbles. Use a brush to spread the melted butter or olive oil on the crust. Scatter the roasted tomato pieces on top, and sprinkle with the cheese. Bake 8-10 minutes, or until crust is crisp. Remove from the oven and sprinkle with fresh herbs. Enjoy!
Seasonal Cook’s Notes:
When tomato season is in full swing, fill your oven with baking sheets full of tomatoes, and use them on any pasta or toasted bread of your choice. You can freeze any extra for winter
The best way to enjoy healthy, seasonal produce is to buy it from your local community farmer. To locate the farmers market or CSA nearest you, visit www.localharvest.org.
Farm Fresh Now! is a project of The Land Connection, an educational nonprofit that preserves farmland, trains new farmers, and connects people with great locally-grown foods. This series is made possible with generous support from the Illinois Department of Agriculture.
Image Credits: Creative Commons tomato photo by Visual Density. Tomato recipes collage via The Land Connection.