A while ago we went to dinner at this little byob right near the new studio and had an amazing meal made with seafood and tomatoes! There was just something about these tomatoes that made them special so when the chef came to our table to see how our meal was he explained that he roasted them for hours before putting them into our dinner!! So since our garden’s been producing lately I thought I would copy his idea and roast some of our tomatoes! I took 4 ripe better boy tomatoes and cut them in half or into thick (1″ or more) sections, placed them on wax paper on a cookie sheet then added olive oil, salt, pepper and some garlic over them. Baked these babies in the oven at 220 degrees for 3 hours.
After they are cooked you can really do anything you want with them but since one of Ryan’s clients was generous enough to give us a bunch of clams, a zuppa was to be made!!! We steamed our fresh local quahogs first, then once they opened up we took them out of the shells and put them off to the side. The water that was left in the pot was used later as a broth. Note: we probably ate half of the clams before they made it into the Zuppa!
In the pot I added diced onions, 1 cup of white wine, 3 cloves of garlic, and abot a 1/2 stick of butter. I cooked this on medium-low until the onions were translucent. Then I added my roasted tomatoes (which I smashed up), clams and then slowly added the clam broth until it reached the texture I liked. Once this all melds together for a few more mintues on the stove I did a little taste test on the seasonings. Good to go! We enjoyed this as part of our dinner and then again as leftovers!