Midnight Roma Tomato Tarte Tartin with Niçoise Olives, Anchovies, Sherry Onions and Super Flaky Puff Pastry.
This is one of the best tomatoes I have grown for the past few years for roasting! I have always roasted all excess harvests before freezing to get that extra layer of flavor, but then I met Midnight Roma, from the amazing @row7seeds who have developed some of my favorite veggies. They are great eaten fresh off the vine, as long as you leave them to ripen up and they can take their sweet time to do that. But, roasting takes them to a whole new level of amazing tomato flavor! Once roasted, they are delish added to pastas, an antipasto platter, sauced, or basically any way you would use a roasted or even sundried tomato. I never have enough of them and in a few short weeks, will be sowing this season’s seeds. These are definitely on my list. Oh, and no I didn’t polish these, I’ve never polished for a pic, they don’t just shine on the vine, they actually glow!! Have you tried these beauties?
My tomato plants are the gifts that keep on giving…🥰
They are flourishing and I’m continually inspired to use the bountiful harvest as a vehicle to highlight many of the local ingredients that I currently have on hand.
📸: Tomato Galette 🍅
The crust is made with a blend of @sunriseflourmill heritage white flour and @doubting_thomas_farms whole wheat flour.
The tomatoes are from my garden and are the Midnight Roma variety from @row7seeds.
The herbed Gouda cheese is from @eichtenscheese and was purchased @lundsandbyerlys. The fresh thyme was also from my garden🌱
Recipe is from @bonappetitmag
Midnight Roma tomato, jimmy nardello, kelp, bluefin tuna belly
Beautiful (and so easy to peel and mill!) pink-fleshed shape-keeping Midnight Roma tomatoes 🍅 by @row7seeds …. “perhaps I was Italian in another life!”
