Our tomato plants have gone crazy. Remember when they looked like this?
Well, now they look like this:
I think our yellow plum tomato plant is something like five feet tall by eight feet wide. It’s crawling into our yard. We’ve pruned, but it keeps going. Best of all, it produces a million tomatoes a day. (This might be a slight exaggeration, but only slight.)
Dale and I are getting creative in how to eat tomatoes in order to keep up with the plants’ production. We’ve made caprese salads, caprese paninis, and a giant batch of yellow salsa. Last Wednesday, I decided to take advantage of being home and slow-roasted a bunch of yellow plums and one heirloom.
This isn’t something that can normally happen on a weekday for me. As I explained before, slow-roasting tomatoes is incredibly easy and fuss-free, but takes about three hours. It’s a great weekend task. Getting to do it for a weeknight meal is a treat, and I guess that’s one added benefit to my maternity leave!
Roasted tomatoes are fantastically sweet and tart. I think you could add them to just about any dish and find success. For this batch, I decided to use them on pizza.
Rustic Oven-Roasted Tomato Pizza
Makes 1 serving
- 4 oz. pizza dough (I just bought pre-made dough from the store and divided it)
- Corn meal
- 2 T. mascarpone cheese
- 1 T. shredded fresh basil
- 1/2 c. arugula
- 1/2 tsp. extra virgin olive oil
- 1 oz. proscuitto, sliced
- salt and pepper