Ingredients
- 1 pound large red tomatoes
- 1 tablespoon extra virgin
olive oil
- Kosher salt and black pepper,
to taste
- 4 tablespoons extra virgin
olive oil
- 1 small yellow onion, roughly
chopped
- 1 small fennel bulb, roughly
chopped (fennel fronds
for garnish) - 1 carrot, roughly chopped
- 2 cloves garlic, finely chopped
- ¼ cup orange juice
- ¼ cup white wine
Pinch saffron threads
- 1 cup chicken broth
Kosher salt and black pepper,
to taste
- 20 medium sized fresh
mozzarella balls
- 12 grilled crustini
Method
Heat the oven to 350°F.
Cut the tomatoes in half and squeeze out the seeds.
Place tomatoes in a medium-size bowl, drizzle tomatoes with oil and season with salt and pepper. Place tomatoes, cut-side down on a parchment-lined baking sheet.
Place baking sheet in oven and roast for 45 minutes or until the tomatoes are very soft and slightly dry. Remove from the oven and set aside.
In a large saucepan over medium heat, add the oil, onions, fennel, carrots and garlic. Cook, stirring often, until the vegetables are soft but not colored, about 10 to 15 minutes.
Add the orange juice, wine and saffron.
Bring to boil, reduce to a simmer and simmer until liquid is reduced by half, about 3 to 5 minutes. Add the roasted tomatoes, chicken broth, salt and pepper. Bring to boil, reduce to a simmer and simmer until liquid is reduced by half, about 15 to 20 minutes.
Strain sauce through a fine mesh strainer, taste and adjust seasoning. Keep warm.
Garnish with 3 mozzarella balls and 2 grilled crustini slices.
Tips on Tomatoes
- A good serrated knife is far superior to a flat-edged knife for slicing tomatoes. If you use a flat-edged knife, be certain it is very sharp or you will squash and bruise the tomato flesh when slicing.
- Do not use an aluminum pot, pan or utensil when cooking tomatoes. The acid in the tomato reacts unfavorably with the aluminum and can pit and discolor the aluminum cookware.
- The high acid content of tomatoes naturally slow down the cooking process of some other foods. For example, beans cooked with tomatoes may take up to twenty percent more cooking time than without.
- Plum tomatoes are best used for sauces. Globe, cherry, and grape tomatoes are best for eating raw, although all varieties are good.
- Herbs that marry well with tomatoes include basil, oregano, marjoram, pepper, dill weed, thyme, garlic, bay leaf, celery seed, sesame seed, tarragon, chives, and parsley. If you happen to be the unfortunate victim of the wrong end of a skunk, tomato juice will neutralize butyl mercaptan, the prime ingredient in the stinky defensive spray.
