cherry tomatoes | The Chile Trail

There are people who don’t like garlic. Of course, many of them are vampires, sleeping during the day and on a strictly no-garlic diet. If you’re a vampire or simply not a fan, then look away now. Go do a load of laundry, the crossword puzzle or call you mother – you know she worries about you.

But if you like garlic – nay, love it – then this is for you. There are lots of good reasons to eat garlic or Allium sativum, for you Latin lovers. It’s been used as a medicine for centuries and fans say it’s good for everything from a healthy heart to warding off the common cold (I bet vampires get a lot of those).

But let’s be honest, the main reason is that it makes food taste great. I dare you to walk into a home (preferably of someone you know), smell the aroma of garlic gently sautéing in olive oil and not salivate like crazy.

For today’s ditty, we slow cooked garlic with cherry tomatoes, olive oil and chile (naturally). The garlic softens and the tomatoes become jammy and outrageously delicious. And what to do with it? Top a slice of sourdough toast. Toss with some pasta or serve with creamy, fresh mozzarella.

Serve to friends and loved ones and that slightly suspect guy from the office. It’s a sure fire way to find out if you’ve got a vampire on your hands.

1 lb. cherry tomatoes, halved

6 garlic cloves, peeled and halved

½ tsp Chimayo blend chile powder

½ tsp Chile Molido powder hot

1 tsp salt

2 Tbsp. olive oil

Preheat oven to 250º F

Place the tomatoes and garlic halves in a large baking pan. Sprinkle with the chile powders and salt and drizzle over the olive oil. Gently toss to coat. Turn the tomatoes so they’re cut side up.

Place in the preheated oven and cook for about 2 hours then take out and flip the garlic cloves (you can leave the tomatoes as they are). Cook for another hour or two until the tomatoes have lost much of their liquid and the garlic is tender. Serve warm or place in a clean glass jar and cover with oil until ready to use.

Do you remember that time last winter? You know…. when the snow was up to your armpits and you were sure spring would never come. You walked into your local grocery store, staggered over to the veg department and there you saw it: a red tomato. It was a beacon saying, “Winter won’t last, I promise.” So you picked up that tomato and cradled it like a baby and went home.

But guess what? You sliced that puppy up and it tasted like nothing. Absolutely nothing. Cuz tomatoes may look nice in winter but they don’t taste so hot. So here you are – it’s late summer and winter seems pretty far away. But it’s not. So now is the time to eat your fill of tomatoes. Eat them raw, cooked and anything in between. Eat them until you’re positive you can’t stomach another.

Because sooner than you think, winter’s going to be back. So make some memories now that will last you a good long time. This Tomato tart is a great way to boost your tomato intake. We slow roast them in the oven so the flavor is super concentrated – they taste like candy only way better. We use a store bought pastry because life is short and who needs the hassle of making it? But we don’t go for the cheapo stuff – we like Dufour pastry. Why? Because it’s made with lots and lots and lots of butter. Need we say more? And we didn’t say this recipe was lo-cal, ok?

Here’s another tip. Make an extra batch or two of the tomatoes. Pop them in a plastic container and put them in the freezer. That should get you through this year’s winter.

Sweet.

Roasted Tomato, Green Chile & Goat’s Cheese Tart

Serves 4-6

1 ¾ lbs cherry tomatoes
¼ cup olive oil
1-2 tsp salt
1-2 tsp chile molido mild
14 oz. puff pastry
3 oz. soft goat’s cheese
½ package New Mexico green chile, rehydrated

Preheat the oven to 220°.

Slice the tomatoes in half and place them on a baking sheet, cut side up. Drizzle with the olive oil and sprinkle the salt and chile molido over the top. Place the tomatoes in the oven and cook for 1 ½-2 hours until the tomatoes have lost their moisture. They should be soft and slightly chewy. Remove from the oven.

Increase the oven temperature to 425°.

Place the puff pastry on another baking sheet. Place the tomatoes on the puff pastry, leaving a small border along all the edges. Slice the green chile into strips and add to the tomatoes then crumble the goat’s cheese on top.

Place the baking tray in the oven and bake the tart for 15-20 minutes until the pastry is lightly browned and the cheese warm and melted. Slice into squares and serve hot or at room temperature.