On Saturday, I scoped out a the Searmont Farmers Market off of Rt. 131 after getting a call from my lova who drove past it on his way to Bangor. He saw a booth with local goat cheese and new that I would want to get some- I LOVE goat cheese. So I loaded Bessie up and off we went for a lovely little drive to the small, but plentiful market.
I immediately found my goat cheese at Second Wind Farm. I had a great chat with the owner Suzanne and got to taste all of her flavors including pesto, garlic and herb de provence. I had to make the herb de provence mine, it was creamy and just a little tart with a perfect blend of herbs. I pretty much had to hold myself back from eating the whole container on the spot!
My next stop was at Green Arrow Farms. My brother has been best friends with owner Dee Boehmer's son for forever and it was great to chat about tomatoes and life. Dee and her husband grow Hydroponic tomatoes that are the redest red you will ever see- they are gorgeous, juicy, and sweet! She had some yummy roasted tomatoes out for the sampling and after tasting them I knew that I wanted to make some of my own. So, I purchased 3 lbs of paste tomatoes and Dee told me her recipe.
Paste Tomatoes from Green Arrow Farm
With that, I headed back home with nothing but roasted tomatoes and herb de provence goat cheese on my mind.
Back at the house I gathered my materials and got right to making. Here is the recipe and instructions for Dee's Roasted Tomatoes:
You will need:
Extra Virgin Olive Oil (EVOO)
Oregano or Italian Seasoning
Slice your tomatoes into about 1/4" slices and lay them out on your cookie sheet. It's okay if they overlap a little but don't over crowd. Next, brush olive oil all over the tomatoes in a nice thin, even coat. Be sure to use a good quality EVOO for this- it will make a difference! Now sprinkle your seasonings over all the tomatoes- the amount is up to you, just make sure every tomato has some of everything. Finally, drizzle another layer of EVVO over everything. Place cookie sheets in your oven at 200 degrees and bake them for about 5 hours.
Easy right? Mmm, and I can't tell you how good my house smelled while the tomatoes were baking! Once your tomatoes are cooled you can store them in a jar filled with more olive oil (this will keep them from molding). They should last up to 4 weeks in the refrigerator or you can portion them out into bags and freeze them.
Just before heading into work I made myself the most delicious snack with my goat cheese, wasa crisps and roasting tomatoes. YUM! Later this week I plan on making a penne pasta with farm fresh spinach, roasted tomatoes, and goat cheese- if there is any left!
I highly recommend this recipe- it is easy to make and the results are amazing! If you try it, drop me a line and let me know what you think!
Be well, be positive and GO to the farmers market!