September 8, 2004

Tomatoes and Burgundy

September is the best month for local tomatoes. Do yourself a favor and roast as many as you can - right now!

The process is easy and you'll find that after roasting, the acid softens and the flesh becomes sweeter. Once roasted, use them to make these sauces, all of which pair beautifully with the wines of Burgundy. (Pop the remainder into a ziplock baggie and freeze)

Roasted Tomatoes

Line a cookie sheet (with sides) with aluminum foil.
Spread with olive oil to cover.
Cut tomatoes in half (lengthwise for Roma tomatoes, crosswise for Beefsteak)
Place cut side down on foiled, oiled pan.
Roast at 400 degrees for 30 minutes, or until skin is blistered and slightly charred.
Cool and remove skin.

Base for Sauces

Start by sauteeing chopped shallots in olive oil until lightly browned.
Add tomatoes and simmer (adding water if necessary) until they can be crushed easily with a wooden spoon.
Add salt and pepper to taste.

Burgundy and Tomato Based Sauces

To serve with:

Chassagne-Montrachet Blanc
Add fresh lemon thyme to simmering tomatoes.
Finish with grated lemon zest and a dash of lemon oil.
Serve with striped or black sea bass.

Add cream and some Dijon mustard. Reduce until thickened.
Add shrimp. Simmer until shrimp turn pink.
Finish with chopped chives and parsley.

Brown quartered mushrooms with shallots.
Continue with tomatoes, add veal stock and reduce.
Finish with fresh basil.
Serve with veal.

Add chopped fresh rosemary and garlic to shallots.
Deglaze with wine.
Continue with tomatoes, add veal stock, reduce.
Serve with lamb

Copyright 1998-2004 The Burgundy Wine Company Ltd.

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