by vvvanessa
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A&M's Testing Notes:
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Expand4 pounds fresh, very ripe tomatoes, washed and dried Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
2 large cloves of garlic, thinly sliced Ask a question about this ingredient
optional: 1 fresh hot pepper, like jalapeño or serrano, cut into thin rounds (use the ribs and seeds for a spicier drink or remove them for a milder effect) Ask a question about this ingredient
optional: fresh herbs like cilantro, parsley, or basil, roughly chopped Ask a question about this ingredient
optional: freshly ground black pepper Ask a question about this ingredient
Cut the tomatoes into a large, rough dice. Place them in a large bowl.
Ask a question about this stepAdd salt and garlic and stir to combine.
Ask a question about this stepAllow the mixture to sit for about 30 minutes, then drain off the liquid.
Ask a question about this stepLet the tomatoes sit for another 30 minutes, adding a little more salt to taste, then drain the liquid off again. Use a sieve to help extract as much liquid as possible.
Ask a question about this stepAdd the hot pepper and/or fresh herbs to the liquid if you'd like. Chill the seasonded tomato water for at least an hour. To serve, pour it into glasses, straining out the peppers and herbs. Garnish with a dusting of black pepper if desired. I like it best served very cold.
Ask a question about this stepchopped, drained tomatoes and garlic from the previous recipe Ask a question about this ingredient
1/2 cup extra virgin olive oil Ask a question about this ingredient
Preheat the oven to 400ºF.
Ask a question about this stepPut the tomato-garlic mixture and olive oil on a rimmed baking sheet and mix well with your hands to combine.
Ask a question about this stepRoast the mixture for about 30 minutes, stirring occasionally to avoid scorching, until the tomatoes become limp and start to caramelize.
Ask a question about this stepCool and store in an airtight container in the fridge for a week or so.
Ask a question about this stepIdeas on how to use the relish: spread it on toast or on burgers, or toss a few heaping spoonfuls of it into pasta with some fresh baby spinach leaves and a shower of fresh parmesan. Stir it into macaroni and cheese, use it as part of an antipasti platter, top a grilled chicken breast or pork chop with it.
Ask a question about this stepYou can also make it into a paste by mincing it or smushing it with the flat side of a broad chef's knife. Mix the paste in with cooked garbanzos, shredded raw zucchini, minced onion, lots of olive oil, and a splash of white wine vinegar to make a quick, light, summer salad. Or whisk some into a vinaigrette to dress salads or vegetables.
Ask a question about this stepthank you for the feedback, robin o'd! i'm really glad you enjoyed it. i used to work in a restaurant where we made a gin and tomato water martini-- customers waited all year for it to appear on the menu and guzzled them down come summer. i love to eat the relish on toast with soft goat cheese or just more olive oil. it also is pretty yummy on a blt.
This sounds amazing! I'm salivating just looking at the picture.
Off to the farm stand for me.
Made this recipe the other day and used the tomato water in my vegetable soup...a great addition, and as for the relish....delicous!
I'm in the middle of recipe testing-- the relish is in the oven and the tomato water is in the frig. My daughter tried to shanghai the tomato water before it even chilled-- she loves it!
And I would have eaten the tomatoes as salad if I wasn't recipe testing!! Thanks for the recipe and the opportunity to test it!
thanks for checking in! i hope you enjoy the process and outcome as much as i do. have fun with the roasted tomatoes-- they're wonderfully versatile. i made the last couple of batches of tomato water with extra serrano peppers with ribs and seeds. i drank it for breakfast, and it's a zippy way to wake up in the morning!
I, too, am a fan of tomato water and keep some vacuumed sealed in the freezer to make stock all winter long!
Similar to my oven roasted tomatoes; I shall try your recipe on pizza...for starters!
Would it be possible to freeze either the tomato water or the relish?
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
This recipe was just the ticket for all my tomatoes from the garden! The tomato water was delicious. I think next time I may spike it with some vodka for a cocktail! I used the tomato relish on toasted baguette with fried egg on top. Wow! I am making more tomorrow, I am sure I will find many more uses for it. Thanks.