our tomato season is peaking right now. we have been busily picking cherry tomatoes to keep up with all of the new ripe ones that appear each day.
for dinner the other night, i made some patatas bravas to feature some of our heirloom tomatoes. the sweet sauce would be good on just about anything.
recipe follows
tomato sauce
1 cup heirloom cherry tomatoes
1 very large or 2 medium heirloom tomatoes
1 small onion
1 cayenne pepper or other spicy variety
1 Tbsp maple syrup or other sweetener
1.5 Tbsp balsamic vinegar
olive oil
salt
pepper
-pre-heat oven to 400 degrees
-slice 1 cup of cherry tomatoes in half and toss them in olive oil. sprinkle them with salt and pepper.
-place on a baking sheet (i line mine with parchment paper)
-heat them in the oven for about 30 minutes, leave oven on for roasting the potatoes
*while the tomatoes are roasting…
-dice 1 small onion
-saute in olive oil for about 4 minutes
-dice heirloom tomato(s) and hot pepper and add to onion mixuture
-add vinegar and sweetener
-add the roasted tomatoes and simmer until ready to serve
-season with salt and pepper
roast potatoes
*while the tomato sauce is simmering, roast the potatoes
-dice some red potatoes and toss in olive oil
-place on a baking sheet (i line mine with parchment paper)
-roast them in the pre-heated oven until brown
serve potatoes with sauce as a tapa or a side, enjoy!
Sounds yummy! I’ll have to give it a try once the tomatoes in my garden ripen (we’re at the flower stage in the Netherlands currently)!
that looks amazing!