The state of Sinaloa is the leading tomato growing region in México. I’m not even sure what the tomato growing season is here because we have wonderful tomatoes all year long! In the US and Canada, though, fall is tomato harvest time. I was on the phone with my sister last weekend and she was talking about having a lot of tomatoes from her garden that she needed to make use of. I described what I do with our tomatoes, and thought I’d share with you, too.
This recipe came from Hector Peniche, the owner of Molika Bakery. I took some sourdough baking classes from him a while back and he described for us how he makes the delicious roasted tomatoes that he uses in many of his dishes. A couple are wonderful draped on top of a green salad, or tossed with pasta and herbs, or included in a quiche or tart.
I make these once a month or so. That way I have a nice quantity for using over the coming week as well as some to freeze for later. They are also great on bruschetta, or just eaten cold from the container.
I hope you enjoy these as much as I do.