sweet miscellany

This is my second year growing tomatoes and it’s been quite different. Last year I didn’t intend on growing them, but I got a free packet of seeds and ultimately decided to test them out. I grew black vernissage tomatoes, a larger cherry variety that is variegated with shades of green and red. They were relatively prolific the first two harvests, then they pretty much died when the dead of summer hit. The taste was average but I did make a mean roasted salsa with them.

This year, I went for a wild cherry variety based on its disease resistance, vigor, and sweet flavor. To say my plants are vigorous would be an understatement. The oldest plant (which self-seeded itself from a fall planting last year) is currently taking over a 6 foot span of fence and is nearly 7 feet tall. I’ve nick-named it Big Edie. So far it hasn’t been affected by the 95+ degree temperatures each day AND it’s still producing fruit. If you’re wondering how they taste, each little red orb is like a flavor bomb of tomato intensity. Does that sum it up for you?!

I decided to snap some photos of Big Edie this week as I went to harvest what ended up being nearly a pint basket of fruit. And, since the theme du jour is tomatoes, you’ll find some of my favorite tomato recipes below.

T O M A T O . R E C I P E S

Roasted Tomato Leek Sauce (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Tomatoes and leeks are roasted in the oven until caramelized before being blending into a luscious and flavorful sauce. This vegan and gluten free tomato sauce pairs perfectly with pasta, pizza, and anything else you can slather it on!

As much as I love snacking on ripe, summer tomatoes, something magical happens when you roast them in the oven! Their juices begin to caramelize, creating a complex and rich flavor that takes a mere 30 minutes of hands-off time! To round out the sauce, leeks are roasted alongside the tomatoes. This sauce has quickly become a summertime favorite in my house and can be used in a multitude of applications.

Ways to Enjoy this Roasted Tomato Leek Sauce

Tossed with your favorite pasta and topped with your favorite protein and some fresh basil.
In place of traditional tomato sauce on a pizza.
As a dip for French fries or roasted potatoes.
Stirred into cooked rice that is topped with a smattering of grilled summer veggies like zucchini, eggplant, and sweet peppers.
Spread onto a slice of your favorite toasted bread and topped with vegan or regular mozzarella, flaky sea salt, and basil.
Spread in between layers of lasagna

Roasted Tomato and Leek Sauce

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Author: Courtney West
Total Time: 40 minutes
Yield: 1 1/4 cups 1x
Diet: Vegan

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Description

Ingredients

Units Scale

1 pint cherry tomatoes (I used the Sungold variety)
2 leeks
1 tbsp olive oil
Sea Salt, to taste
Pepper, to taste
6 tbsp coconut cream (or heavy cream if you eat dairy)
1 handful of fresh basil leaves
1 tbsp mellow miso paste

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Instructions

Pre-heat your oven to 400 degrees. Line a rimmed baking sheet with parchment or a silicone mat. Slice your tomatoes in half then arrange them cut side up on your baking sheet. Trim off and discard both the root end and dark green tops of your leeks. Rinse well, then slice each leek in half lengthwise. Cut each half into 2 or 3 pieces. Place the leeks on the baking sheet with the tomatoes. Drizzle the tomatoes and leeks with the olive oil then season with salt and pepper. Roast them for 30 minutes or until the leeks have turned a deep golden brown and the tomatoes are just beginning to caramelize around the edges. Allow the tomatoes and leeks to cool for at least 10 minutes.

To make the sauce, add the roasted leeks and tomatoes to a blender. Make sure to scrape any of the juices and roasted bits off the baking sheet and add them to the blender as well. Add the coconut cream, basil, and miso paste to the blender. Blend until very smooth then taste and add more salt or pepper as needed.

Notes

Serving Ideas: For the batch photographed I tossed the sauce with hot pasta and eventually topped it with some roasted summer squash and fennel. You could also use the sauce on pizza or mix it with a bit of ricotta or goat cheese for a ravioli or lasagna filling. It also makes a killer dip for French fries or roasted potatoes!

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: sauce