Given the Mediterranean-like climate of California, it's no surprise that Italians settled in the state and, thankfully, some of them chose to live and farm in the San Joaquin Valley. There are many kind farmers at the Merced Farmers' Market, and much delicious produce. One of my favorite stands is that of Marchini Farms. Their sweet corn is always delicious; the mini bell peppers they sell on Wednesday mornings are amazing; and their San Marzano tomatoes will help me stock the freezer with summer bounty in anticipation of colder days.
I am a big fan of
The Splendid Table on NPR (it doesn't hurt that Lynne Rossetto Kasper works at MPR in St. Paul) and listen to the podcast each week. Often I bookmark interesting recipes and the
oven candied summer tomato recipe is a favorite. I made it often in Minnesota with tomatoes from the St. Paul Farmers' Market. Tasting those sweet summer tomatoes in the middle of winter was a special treat. I decided to try it with the San Marzanos from Marchini Farms this year.
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| The recipe begins with slicing the tomatoes in half. |
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| These tomatoes were pretty big, so I cut them in half again. |
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| They're done with some are browned on the edges. |
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| Sort of disappointing that all those tomatoes yielded only 3 small jars of roasted tomatoes, but they will be such a treat during the dreary, rainy days of "winter" in the San Joaquin Valley. |
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