About this time last year, Cathy at Wives with Knives, shared a recipe for slow roasted tomatoes that she had found in her local newspaper. She mentioned that it was so good that it was now her favorite oven-roasted tomato recipe. I saved the recipe but didn't have a good tomato crop last year.
They are the most prolific tomato that I have ever grown and they are bigger than the average cherry tomato and so delicious. I'm not absolutely certain about the name because I bought them last year at the farmers' market, saved the seed from one of the tomatoes, and started plants from that seed early this spring. (I'll be sharing my method of saving seed in a post tomorrow). Following Cathy's recipe, I halved the tomatoes, but didn't bother scooping out the seeds as she did, because it would have been very labor intensive with small-size tomatoes.
Two hours later, the lovelies were done. The skins slipped off so easily after they cooled. I strained the tomatoes and saved the roasted tomato-onion-basil oil for another use. Cathy suggests using it as a dipping oil for baguettes. I'm trying that tonight!
Your can find the recipe for these delicious slow-roasted tomatoes along with Cathy's tips and suggestions at Wives with Knives here. Enjoy!
This is my family's favorite recipe for grilled salmon
Grilled Salmon with Garlic Butter
4 tablespoons (½ stick) of butter
2-3 cloves of garlic, minced
1 tsp Lawry’s seasoning salt
½ tsp freshly ground pepper
1 tsp Mrs. Dash Original blend seasoning
Juice of one lemon, strained
1 large, skinless salmon fillet (about 2 pounds) cut into 4 individual portions
Preheat a cast-iron grill or fish grate on an outdoor grill over medium heat. (I prefer to use a cast-iron grill because the skin gets beautifully crispy).
Stir first 4 ingredients together in a small saucepan and cook on stove until the garlic is fragrant. Remove from heat and stir in the lemon juice.
Spray the pre-heated grill pan or grate with nonstick cooking spray and grill the salmon filets for 3-4 minutes, until nicely browned, then turn over with large spatula and grill another 3-4 minutes.
Remove the filets carefully with the spatula and place on a serving platter. Spoon the garlic butter over the filets. Tent the platter loosely with a large piece of aluminum foil and allow to rest for 5-7 minutes before serving.