In the summertime we grow tomatoes in our garden, and sometimes we get a bumper crop like we did this past year. We ended up with so many tomatoes we couldn't eat them fast enough and I slow roasted a few batches to put away for the winter. If you do a web search for "slow roasted tomatoes" you'll find several blogs have written about it, and I chose to follow the instructions at A Veggie Venture. After roasting I packed the tomatoes into jars with the olive oil and spices leftover from roasting and topped off with more olive oil. The jars keep well in the freezer.
We've used them in several ways, and last week we opened another jar and made this slow roasted tomato hummus. It only took a few bites for Michael to proclaim this the best-tasting hummus we had ever made and we quickly went through it and made more. This makes a great healthy dip that I like to nibble on for lunches, but we also like to spread it on sandwiches.
This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. I am the host for this round, so please send your entries to me. Entries are due on January 30. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page. (New badges for 2009 are available there.)
[Update: August 2009, featured on Saveur.com in their Best of the Web section!]
Slow Roasted Tomato Hummus
- food processor
- 2 cups cooked garbanzo beans (canned or home cooked, drained and rinsed)
- ¼ cup tahini (I prefer Ziyad brand, but any will do.)
- 2 tablespoons lemon juice
- 2 cloves garlic (minced, or more to taste)
- 6 slow roasted tomato halves in olive oil (I roasted mine with garlic, basil, oregano, kosher salt, and pepper.)
- 2 tablespoons seasoned olive oil from the tomatoes (or more to taste)
- In the bowl of the food processor, add the beans, tahini, lemon juice, garlic, and tomatoes. Process for a few seconds to get the mixture started. While the processor runs, begin drizzling in the seasoned olive oil, starting with 2 tablespoons, adding more as necessary to create a smooth paste. Serve with raw vegetables or whole wheat pita or baguette slices.