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Katys KitchenTomatoes ,Tomatos, what can Ido with all these tomatoes?As your garden or localfarmerʼs market has an abundanceof tomatoes, enjoy them attheir peak. Eat them freshlypicked or follow these 2 simpleroasted tomato recipes to havesummer tastes all year long.These recipes can easily beincreased. The important thing isto use a baking dish or pan bigenough so that they tomatoes arenot too crowded. You want roombetween them for the moisture toescape, which concentrates thetomato flavor. If you use a metalpan, make sure itʼs not aluminumor made of another material thatmight react with the acidic fruits.Cut out the stems before roastingor not. The herbs can vary aswell; basil, oregano, or marjoramall pair nicely with tomatoes. Addthese to salads, serve as anappetizer with mozzarella (bufalais a favorite) and sliced baguetteof bread, top a grilled steak orchicken breast…the possibilitiesare endless. Keep it fresh, keep itlocal and enjoy.Roasted Plum TomatoesIngredients12 plum tomatoes, halvedlengthwise, cores and seedsremoved4 tablespoons good olive oil1 1/2 tablespoons balsamicvinegar2 large garlic cloves, minced2 teaspoons sugar1 1/2 teaspoons kosher salt1/2 teaspoon freshly groundwith Katy Reedblack pepperDirectionsPreheat the oven to 450 degreesArrange the tomatoes on a sheetpan, cut sides up, in a singlelayer. Drizzle with olive oil andbalsamic vinegar. Sprinkle thegarlic, sugar, salt, and pepperover the tomatoes. Roast for 25to 30 minutes, until the tomatoesare concentrated and beginningto caramelize. Serve warm or atroom temperatureOven-Roasted TomatoesIngredients1 pound tomatoes, (8 small or4 medium-sized)2 tablespoons olive oil1 clove garlic, peeled and thinlysliced8-10 branches of fresh thymea few spring of fresh rosemarysalt and freshly cracked pepper1. Preheat the oven to 325ºF2. Pour the olive oil into a shallowbaking dish or pan and add thegarlic, thyme, rosemary, and saltand pepper.3. Cut the tomatoes in half horizontally,then use a sharp knife toremove the stems, if you wish.Toss the tomatoes with the oiland seasonings, then lay themcut side down in the dish.4. Bake for two hours, or until thetomatoes are completely softenedand wilted, and start to wrinkle.Depending on the tomatoes, theymay take longer to cook.GRAPE NOTESby John LombardoTomatoes are a particularlydifficult wine pairing. It maybecause they are so much likewine – luscious fruit, a freshness,and great acidity. Withfresh uncooked tomatoes, Iwould be considering a crispwhite wine. However, in KatyʼsKitchen column this week, thetomatoes are roasted. Thispreparation introduces a newdimension of unctuousness anddepth. And my thoughts turn tored wines. But nothing too tannicwhich would upset the balancebetween the acidity andthe fruitiness of the tomatoes.We want something that is highin acid and fruit driven. And thatgets us to Barbera and Dolcetto,two relatively inexpensive Italianred wines.Barbera is the third mostpopular grape varietal in Italy(behind Sangiovese andMontepulciano). Northwest Italyis the viticultural home forBarbera and the best areBarbera dʼAsti from the Astiregion of Piedmont. Whenyoung, Barberas offer ripe aromasof raspberries and blackberries.The less expensiveBarberas are medium bodiedand fruity. It is these that wouldpair well with the roasted tomatoes.Some Barbera producersproduce more ageworthy winesby utilizing oak barrels for aging.These wines have additionalcomplexity, richer, rounder flavors,and notes of vanilla andGLP NEWS Page 4spices. These barrel treatedwines tend to be more expensiveand are quite delicious, butI donʼt think pair as well with theroasted tomatoes.Dolcetto means “little sweetone.” This translation is a bit ofa misnomer as the wines fromthe Dolcetto grape are neitherlittle nor sweet! Rather, they arevery fruity, fragrant, soft, dry, redwines. They are also producedin the Piedmont region of Italy.The flavor profile includes darkcherries and licorice. Thealmond-like slightly bitter finishis due to the touch of tanninsfrom the thick skinned Dolcettograpes. These skins also contributeto the dark color of thewines. To take advantage of theinherent fruitiness Dolcettosshould be consumed within severalyears of the vintage date.There are two levels ofDolcettos dependent on thelevel of alcohol. StandardDolcettos have 11.5% alcoholand the superiore have 12.5%.Dolcetto dʼAlba enjoys the reputationfor producing the finestDolcettos.If you are making one ofKatyʼs roasted tomato recipes toaccompany a pasta dish, considera fruity Barbera or Dolcettofor your wine choice. Youʼll geta great wine pairing and changeback from your $20.935 North Main Street Ext., Wallingford, CT 06492203 265 - 1206 GLP 203 623 - 4994Peter Joyce ctpowerandsport.comSUZUKI - YAMAHA - JOHN DEERE - HONDA - SEADOOMotorcycles ATVʼs Snowmobiles Power Equipment Jet Boats PWCʼsLANDSCAPES, LAWN CARE & TREE CARE860.235.0752WWW.SPRIGSANDTWIGS.NETAN ALL ORGANIC COMPANYStewards Of The EnvironmentCT HIC #0577341CT Arborist Lic. #S-5902