We always want what we can’t have. For some, that may mean wanting to drive a Ferrari, rather than a Honda, and for others, wanting the latest designer handbag rather than the knock-off sold on the street. Believe me, I have wasted my fair share of money on several pleather “Prato’s” from the corner of 17th and 5th, but notwithstanding, my wants and cravings are generally food related. I remember being quite young and sick with the flu and craving a huge chocolate milkshake, despite exhibiting all of the traditional flu-like symptoms. Today, while I may have learned to curb unrealistic cravings while sick, I find myself craving and wanting certain types of fruits and vegetables that are out of season – like a juicy heirloom tomato in January.
It has been unseasonably warm in Pasadena recently (unseasonably warm for me – perhaps 80 degree weather is normal in January, but I haven’t quite accepted that yet), and as a result of this weather, I have started craving summer produce and summer dishes. The other day I had a tremendous hankering for a Caprese salad. During the late summer months when tomatoes are peaking in their season, there are few things finer than a plate of big juicy tomatoes smothered with fresh basil and mozzarella. Mmmm….I can almost taste the acidity of the balsamic vinegar….. Unfortunately, and contrary to what the sunny and warm whether seems to be telling my palate, we are in January, not July, and those beautiful heirloom tomatoes are just not around.
Knowing full well that my desire for a traditional Caprese salad was next to impossible to have, I decided to make a winterized Caprese salad. Although grocery stores always carry tomatoes year-round, I rarely buy tomatoes in the winter because they are no where as flavorful as a tomato that is fresh, local and in season. The tomatoes at my grocery store this time of year – even in sunny California – are a few shades lighter than the deep red we see during the summer and early fall months, they are generally harder, and they always lack a lot of flavor. Why wouldn’t they – they have been sitting on a boat, a truck and a pallet in the back of your local grocery store for days.
Despite a January tomato’s bleakness, I have discovered that they are not completely useless and flavorless, and actually, can be quite tasty and satisfying with the right preparation. Roasting tomatoes, for example, really brings out a winter tomato’s flavor and tenderizes the tomato while it is roasting. For my winter Caprese salad, I roasted Roma tomatoes coated in extra-virgin olive oil and seasoned with salt and pepper.
After a few attempts at roasting tomatoes, yes a few attempts, I had tomatoes that were full of flavor and very juicy. I will let the pictures below tell the story, but Roma tomatoes roast best in a 375 degree oven for about 30 minutes. After the tomatoes have finished roasting, let them cool completely before tossing them with mozzarella, basil and your favorite balsamic dressing. A winterized Caprese may not be an exact remedy for your out-of-season cravings, but roasting winter tomatoes is certainly one way of satisfying what we can’t always have…especially in January.
Until next time…
Tags: benefits of roasting tomatoes, California food blog, Caprese Salad, food blog, how to prepare winter tomatoes, out of season tomatoes, Pasadena, Roasted Tomatoes, Roasting Tomatoes, Winter Caprese Salad, winter tomatoes