When you encounter a bumper crop of tomatoes or see a great sale on tomatoes past their peak: roast them! You can use any fresh tomato: beefsteak, cherry, grape, plum, roma; conventional or heirloom.

Healthful and delicious, you can serve them as a side with anything, add them to salads and pasta, serve them with a cheese course, and on and on.

There are so many ways to use this basic recipe. Some of our favorites:

 
RECIPE: OVEN-ROASTED TOMATOES

This slow-roasted recipe requires 20 minutes prep time and 1 hour of cook time. It makes enough for leftovers, which can be added hot to pasta, cool to burgers, salads and sandwiches. Use them within a week.

Roast a mix of sizes and colors for a more beautiful presentation.

Ingredients For 10 Servings

 
Preparation

1. PREHEAT the oven to 375°F with a rack in the center. Line a shallow roasting pan or rimmed baking sheet with parchment paper.

2. PREPARE the tomatoes: Wash, remove any stems and slice them in half lengthwise (with large tomatoes, make a few thick slices). Gently scoop out the seeds with a small spoon. Set the tomatoes, cut side up, in a single layer on the baking sheet. Drizzle with the olive oil and sprinkle with the thyme and garlic.

3. ROAST for 40 minutes, then increase the oven temperature to 400°F. Continue to until the tomatoes caramelize, about 20 minutes.

4. TURN off the oven and let the tomatoes sit inside for 10 minutes. Remove the pan to a rack and let cool completely.
 
PLUM TOMATOES & ROMA TOMATOES: THE DIFFERENCE

If you wonder why plum tomatoes (a.k.a. Italian plum tomatoes) and roma tomatoes look the same, it’s because for the most part, they are.

The plum tomato can be oval or cylindrical, while the roma is oval or pear-shaped. Their vines are slightly different.

They are meatier subspecies, with less liquid and seeds than other tomatoes. That’s why they’re preferred for canning and for tomato sauce.
 
FUN TOMATO FACTS

The scientific name of the tomato is Solanum lycopersicum. Individual sizes from cherry to beefsteak are subspecies of lycopersicum.

Tomatoes are members of the Solanaceae family, popularly called the nightshades. Botanically they are berry*-type fruits.

Other edible nightshades include eggplant, naranjilla, potato (but not sweet potato), tomatillo.

Another popular nightshade is the chile pepper: hot and sweet varieties and the spices and condiments made from them, such as cayenne, chili powder, hot sauce and paprika.

Tomatoes originated in the Andes Mountains of Peru, where thousands of different types grew wild. They were first cultivated by the Incas and spread to Central America, the Aztec Empire.

[1] Beautiful heirloom tomatoes (photo courtesy The Chef’s Garden). [2] Simple roasting produces glorious results (photo courtesy Hidden Valley). [3] Roasted cherry tomatoes (photo courtesy Good Eggs | San Francisco). [4] Heirloom roma tomatoes (photo courtesy Hannah Kaminsky | Bittersweet Blog).

When the Aztecs began to cultivate the red berry* from the Andes, they called the new species xitomatl (hee-toe-MAH-tay), meaning “plump thing with navel” or “fat water with navel.”

The Spanish arriving in what is now Mexico called the tomato tomatl (spelled tomate). The Spanish called the smaller green fruit, called tomatl by the Aztecs, tomatillo.

Tomate first appeared in print (in Spanish) in 1595 [source and a deeper discussion].
 
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*The scientific use of “berry” differs from common usage. In botany, a berry is a fruit produced from the ovary of a single flower. The outer layer of the ovary wall (the pericarp) develops into an edible fleshy portion. Thus, “berry” includes many fruits that are not commonly thought of as berries, including bananas, cucumbers, eggplants, grapes, tomatillos and and tomatoes. Paradoxically, fruits not included in the botanical definition include strawberries and raspberries, which are not true berries [source].
  

[2] This recipe from Cook’s Country layers the cake, sherbet and ice cream in a springform pan lined with lady fingers (photo © Cook’s Country).

[3] Prefer a drink? Try a Creamsicle shake or cocktail (photo courtesy Williams-Sonoma).

The Creamsicle® was created by the Popsicle Corporation, established in the Depression by Frank Epperson, who had invented the Popsicle®. The vanilla ice cream pop, coated with orange sherbet, became a sensation.

Today Creamsicle® and Popsicle® are registered trademarks of the Unilever Corporation. Any company wishing to use the name for a product must get a license from Unilever.

But in the Wild West of online recipes, anything goes.

Here’s more Creamsicle history.

Since August 14th is also National Creamsicle Day, take a look at other Creamsicle-inspired food.
 
FAVORITE CREAMSICLE VARIATIONS

The easiest, and a favorite of ours, is a simple bowl of vanilla ice cream and orange sorbet (mango sorbet is a great substitute).

You can also make vanilla cupcakes with orange frosting or top vanilla ice cream with orange liqueur.

Here are more celebratory recipes:

 
Also check out fior di Sicilia, an Italian essence used to flavor baked goods and beverages. Its flavor and aroma are reminiscent of a Creamsicle.
 
RECIPE: CREAMSICLE MILKSHAKE

Make this recipe, from Williams-Sonoma kitchens, in 5 to 10 minutes.
 
Ingredients Per Drink

 
Preparation

1. COMBINE the ingredients in a blender and process on the low setting. If the shake is too thick, add more milk until the desired consistency is reached.

2. POUR the shake into a tall glass and garnish as desired.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Clafoutis (cluh-FOO-tee) is a rustic tart, initially made with cherries in the Limousin region of south-central France, where black cherry trees abound.

Today, other stone fruits and berries are also used. When other kinds of fruit are used instead of cherries—apples, berries, pears, other stone fruits including prunes—dried plums—the dish is properly called a flaugnarde (flow-NYARD).

In the centuries before ceramic pie plates were invented (during the Renaissance), the filling was placed into a hand-crafted dough with no sides (think of a galette, or a pizza with a higher side crust).

The fruit is placed in a pie shell and covered with a flan (custard)-like filling; then baked until puffy. The fruit is not only inside the custard, but tempting nuggets pop through at the top.

The recipe originated in the Limousin region of France, where black cherries were plentiful (red cherries can also be used). The name derives from the verb clafir, to fill, from the ancient language of Occitania, the modern southern France.

Fruit clafoutis can be served warm, room temperature or chilled; vegetable clafoutis are better warm.
 
RECIPE: SAVORY TOMATO CLAFOUTIS

A savory clafoutis is similar to a quiche. Without a crust it is a savory custard, and can be made in a pie plate or in individual ramekins.

This recipe was contributed by Karen, FamilyStyle Food to Go Bold With Butter, a source of wonderful recipes.

Karen made the dish as a custard, without a crust. You can do the same, or use a pie crust or a crust of crushed biscuits/crackers.

Prep Time is 10 minutes, cook time is 55 minutes. Serve it warm from the oven or room temperature, for brunch, lunch or dinner, or as a first course or snack.

For a more artistic presentation, use cherry tomatoes in an assortment of colors. You can also combine cherry and grape tomatoes.

 
Ingredients For 4-6 Servings

 
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*We used rosemary salt, a blend of sea salt and rosemary. You can make your own by pulsing dried rosemary (or other herb) and coarse salt in a food processor. Start with a 1:3 ratio and add more rosemary to taste.

†We cut up the leftover tomatoes and marinated them with diced red onion and fresh herbs in a vinaigrette of olive oil and balsamic vinegar. Drain it thoroughly through a sieve and then use it as a topping or a side garnish.

[1] A classic clafoutis, a custard tart with black cherries (here’s the recipe from FoodBeam.com). [2] This mixed berry clafoutis is from The Valley Table, which highlights the cuisine of New York’s Hudson Valley. It is garnished with fresh berries and a side of crème fraîche. [3]A tomato clafoutis with flavorful summer tomatoes (photo courtesy FamilyStyleFood.com.

1. PREHEAT the oven to 375°F. Prick the bottom of the pie shell all over with a fork. Line the bottom with parchment paper and fill with pie weights or dried beans. Bake until the crust begins to color around the edges, 15 to 20 minutes. Remove from the oven, set aside and raise the oven temperature to 400°F.

2. TOSS the tomatoes and butter on a baking sheet and sprinkle with salt to taste. Roast 15-20 minutes until the tomatoes are soft and begin to caramelize. Transfer the tomatoes to 9-inch round or square baking dish, or set aside until Step 5.

3. REDUCE the oven temperature to 375°F. Whisk the egg yolks, 1 teaspoon salt and the sugar in large bowl until lightened and creamy. Stir in the flour, 3 tablespoons of the Parmesan and the cream.

4. BEAT the egg whites in separate bowl or heavy-duty mixer until they form soft peaks. Fold into yolk mixture until blended. Pour batter over tomatoes and sprinkle with basil.

5. BAKE 18-20 minutes or until batter is puffed and light golden. Sprinkle remaining cheese over top and serve warm.
 
CHECK OUT THE HISTORY OF PIE

Invented by the ancient Egyptians, for some 2,000 years food was not baked in containers (e.g. pie plates, baking pans), but completely wrapped in dough. The dough wrap was called a coffin, the word for a basket or box.

Here’s the scoop.

[1] Watermelon and zucchini with grilled halloumi cheese. [2] Watermelon and strawberry salad with fresh goat cheese. [3] Fresh stone salad with feta. Photos courtesy Murray’s Cheese.

Make fruit salad even more delicious: Serve it with cheese.

Fruit and cheese are an ancient tradition. Today’s tip is for fruit salad with fresh cheese.
 
WHAT IS FRESH CHEESE?
 
Fresh cheese is aged for a few days or not at all. Ranging from creamy and spreadable (fromage blanc, ricotta), to soft and pliable (halloumi) to crumbly (goat cheese), if has no rind, which develops during the aging process.

During the cheesemaking process, the milk for fresh cheese is “ripened” with starter cultures, bacteria that convert the milk sugar (lactose) into lactic acid. This enables the milk to thicken.

Rennet is then added to further thicken the milk and create curds, rennet is then added . Once curds form, the liquid (whey) is drained away and what remains is turned into cheese.
Some suggestions from Murray’s Cheese, our favorite purveyor of great cheeses from the U.S. and around the world:

Fresh cheeses include:

 
We’ll add two slightly aged cheeses to the mix:

 
The difference between cheese and other cultured milk products like sour cream and yogurt is rennet.

Cheese is defined as made from curds, and rennet precipitates the curds from milk.

Thus, while products like fromage blanc, quark and queso fresco look like sour cream and yogurt, the former are made with rennet. You may not be able to see the curds, but they’re there.

Any fruits will do, but pick the best of summer: berries, melons, stone fruits and/or tropical fruits.

Pick up whatever looks best at the market, make fruit salad and serve it with a fresh cheese.

Even better: Provide a plate of different cheeses and let guests add whatever they like.

Whether for dessert, snack, or other course, consider serving the fruit salad and cheese with:

Here’s some food fun for National Filet Mignon Day, August 13th:

Instead of serving the meat flat on the plate, create a filet mignon “sculpture”: a commemoration of the tenderest cut of beef.

In this example from Rue 57 restaurant in New York City, the filet is set against a mound of mashed potatoes, and surrounded by:

 
Two croutons (toasted baguette or ficelle slices) garnish the dish, but you can crown the mashed potatoes with sprig of chive, rosemary or thyme instead.

You can tailor the dish any way you like. For example:

 
CHECK OUT THE DIFFERENT BEEF CUTS IN OUR BEEF GLOSSARY.
 
WHAT IS JUS?
Jus, pronounced ZHOO, is the French word for juice. With meat or poultry, it refers to a thin gravy or sauce made from the meat juices.

The fat is skimmed from the pan juices and the remaining stock is boiled into a sauce, adding water as desired.

Some cooks use additional ingredients to add flavor; for example, brown or white sugar, garlic, herbs, onion, salt and pepper, soy sauce and/or Worcestershire sauce. Our mother was fond of Gravy Master.

In France, it would be argued that such additions are not jus, but a more complex sauce.

[1] Honor filet mignon on its national holiday, August 13th (photo courtesy Rue 57). [2] The French Dip sandwich, roast beef on baguette with a side of jus for dipping. Here’s the recipe from One Perfect Bite.

In the U.S., jus is served as a side in a small bowl, with a French dip sandwich: a roast beef sandwich on a hero roll or baguette.

Here’s how the French Dip originated: another happy accident.
 
CHECK OUT THE DIFFERENT SANDWICH TYPES IN OUR SANDWICH GLOSSARY.