Cook's Illustrated (July/August 2015)
We're really craving a BLT right now.
Toasted wheat bread. Crispy bacon. Peak-of-summer tomatoes. Mayo. Maybe some basil or pesto thrown in there. Heaven.
But our tomatoes aren’t quite there yet. We’ve been getting tomatoes from our CSA for a few weeks now. They’re good, but they’re nowhere close to what we’re craving. You know what we're talking about: that peak-of-summer tomato, bursting with flavor, that you want to eat standing over the sink, tomato in one hand and a salt shaker in the other.
We dog-eared this recipe for the best way to roast tomatoes as soon as we saw it, knowing that the tomato onslaught was coming on our way.
We thought this pocket of summer -- when local tomatoes are good but not great -- was an excellent time to try out this recipe. So we went to the farmers market, where we’ve recently fallen in love with the “seconds” bin. The tomato seconds are in really good shape are only 99 cents per pound. We grabbed a few pounds and got to roasting.