Slow-Roasted Oregano Chicken With Buttered Tomatoes

A photo of roast chicken from Harry Dona from Pexels

This Slow-Roasted Oregano Chicken with Buttered Tomatoes is a delicious, herb-forward dish perfect for showcasing tomatoes at any stage of the season. Juicy chicken is slowly roasted with fragrant oregano and garlic, resulting in a rich, savory meal where the chicken truly shines. The buttered tomatoes, whether midsummer ripe or end-of-season, soften and caramelize, adding a sweet, tangy accent without overwhelming the dish. The combination of tender chicken, fresh herbs, and lightly cooked tomatoes creates a balanced and flavorful meal.

This meal was suggested by a Backyard Eats employee who said it was a hit at one of their dinner parties!

A photo of roast chicken from Harry Dona from Pexels

Slow-Roasted Oregano Chicken With Buttered Tomatoes

Alison Roman
With just a few ingredients you can make a rich and savory dish for your next dinner party.
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Prep Time 20 minutes
Cook Time 3 hours
Course Main Course
Servings 6 servings

Ingredients
  

  • 1 whole (3.5-4 lb) chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup olive oil
  • 1.5 Tbsp fennel seeds crushed in a mortar and pestle or spice mill, or chopped with a knife
  • 1 bunch fresh oregano
  • 1.5 lb small vine-ripened tomatoes (about 6) halved lengthwise
  • 2 heads garlic halved crosswise (it's fine to leave the skin on)
  • 2 Tbsp unsalted butter cut into pieces
  • 2 Tbsp red wine vinegar or white wine vinegar
  • 6 slices (1-inch-thick) slices of good country bread, such as country loaf or sourdough toasted (optional)

Instructions
 

  • Heat the oven to 325 degrees. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds.
  • Stuff the cavity with half the oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken.
  • Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 1/2 to 3 hours.
  • Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.
  • Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.

Notes

Tip: The chicken can be roasted a few hours ahead; it’s very good at room temperature.
This recipe is originally from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019) and can be found online here
Photo by Hary Dona on Unsplash

Ratatouille Slab Pie

Photo of ratatouille from Marjan Sadeghi from Unsplash

Discover the rustic charm of our ratatouille slab pie, a flavorful twist on a classic dish. Layers of vibrant vegetables, including zucchini, eggplant, and bell peppers, are nestled in a buttery crust, creating a savory symphony of flavors. Perfect for sharing with loved ones or as a centerpiece for gatherings, this hearty pie celebrates the abundance of summer harvests in every bite.

Photo of ratatouille from Marjan Sadeghi from Unsplash

Ratatouille Slab Pie

Kristen Farmer Hall
Indulge in the rustic charm of Ratatouille Slab Pie, where layers of vibrant vegetables including tomatoes, zucchini, eggplant, and bell peppers are nestled within a flaky pastry crust. This hearty dish offers a symphony of flavors and textures, celebrating the bounty of summer produce in every delicious bite.
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Active Time 50 minutes
Total Time 2 hours 30 minutes
Course Main Course
Servings 16 servings

Ingredients
  

  • 1 medium garlic head top 1/2" cut off and discarded
  • 7.5 Tbsp olive oil divided
  • 2 medium eggplants unpeeled, cut into 1/2" pieces (about 8.5 cups)
  • 3 medium-size yellow squash cut into 1/2" pieces (about 6 cups)
  • 3 medium zucchini cut into 1/2" pieces (about 5 cups)
  • 2 Tbsp kosher salt divided, plus more to taste
  • 2.75 tsp black pepper divided, plus more to taste
  • 1 large yellow onion finely chopped (about 2.5 cups)
  • 1 large red or yellow bell pepper finely chopped (about 1.25 cups)
  • 2 14.5oz cans petite diced tomatoes, undrained
  • 3 Tbsp chopped fresh basil
  • 2 tsp chopped fresh thyme
  • 1 tsp crushed red pepper
  • 5 batches All-Purpose Pie Dough (recipe p. 83) shaped into 2 squares and chilled
  • All-purpose flour for work surface
  • 1 large egg beaten

Instructions
 

  • Place oven racks in top third and lower third of oven. Place a large baking stone on lower rack; leave in oven throughout recipe preparation. Preheat oven to 400°F. Drizzle cut side of garlic head with 1/2 Tbsp oil; wrap tightly in aluminum foil. Bake garlic in preheated oven on top rack until garlic cloves are softened, about 45 minutes. Unwrap foil, and set garlic aside.
  • Toss together eggplant, squash, zucchini, 5 Tbsp oil, 4 tsp salt, and 2 tsp black pepper in a large bowl. Divide mixture evenly between 2 rimmed baking sheets, and spread into a single layer. Place baking sheets on top and bottom oven racks. Bake at 400°F until vegetables are just tender, 15-20 minutes, rotating baking sheets after 10 minutes. Set aside to cool for 15 minutes.
  • Heat remaining 2 Tbsp oil in a large Dutch oven over medium heat. Add onion, bell pepper, remaining 2 tsp salt, and remaining 3/4 tsp black pepper; cook, stirring occasionally, until onion mixture is softened, about 10 minutes. Squeeze roasted garlic head to release cloves. Add garlic cloves and tomatoes to onion mixture. Cook, stirring occasionally, until mixture has thickened slightly and tomato juices have mostly evaporated, about 12 minutes. Remove from heat. Stir in basil, thyme, crushed red pepper, and roasted vegetables. Season to taste with salt and black pepper, and let cool completely, about 1 hour.
  • Unwrap 1 chilled pie dough square, and place on a lightly floured work surface; roll into a 24x16" rectangle (about 1/8" thick). Fit dough into a 18x13" rimmed baking sheet (or half sheet pan), allowing excess dough to hang over edges. Trim dough overhang to 1"; discard scraps. Chill, uncovered, at least 15 minutes or up to 1 hour.
  • Unwrap remaining chilled dough square, and roll into a 24x16" rectangle. Cut lengthwise into 1" wide strips. Spread vegetable filling in an even layer in chilled pie shell in baking sheet. Brush edges of dough lightly with some of the beaten egg. Arrange dough strips in a lattice pattern on top of filling, leaving about 1/2" between strips. Trim dough strip overhang to 1", using some of the trimmed longer strips to complete the lattice pattern as needed. Fold bottom dough overhang and lattice strip underhang under, and gently press together on pan edges. Freeze pie, uncovered, 20 minutes. Reduce oven temperature to 375°F.
  • Brush dough lightly with remaining beaten egg. Bake pie on bottom oven rack on top of preheated backing stone until crush is golden brown and filling is bubbly, 1 hour to 1 hour and 15 minutes. Transfer pie to a wire rack. Let cool at least 30 minutes before slicing. Serve warm or at room temperature.

Notes

Note: Filling can be made up to 3 days in advance. Pie dough can be chilled up to 3 days.
This recipe by Kristen Farmer Hall was published in the August 2020 issue of Food & Wine.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Quick and Easy Pickled Green Tomatoes

Photo of green tomatoes from Wayne Jackson from Pexels

Crafting your own pickled green tomatoes is a straightforward, yet incredibly satisfying, endeavor. This method keeps their natural crunch and tanginess intact, resulting in a versatile condiment that pairs wonderfully with various dishes. But there’s more to it than just taste. These homemade delights are brimming with beneficial probiotics, which can work wonders for your digestion. So, while the process is simple, the rewards are abundant. Embrace the ease of making this classic preserve and enjoy the zesty tang it brings to your culinary creations.

Photo of green tomatoes from Wayne Jackson from Pexels

Easy Pickled Green Tomatoes

Darcey Olson
This crunchy, tangy condiment pairs wonderfully with various dishes.
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Prep Time 8 minutes
Cook Time 2 minutes
Resting Time 1 hour
Total Time 1 hour 10 minutes
Course Ingredient
Servings 1 jar

Equipment

  • 1 wide-mouth 1-quart mason jar

Ingredients
  

  • 3-4 large green tomatoes (Note 1)
  • 1/2 small white onion, sliced
  • 2 cloves cloves, smashed
  • 1 cup distilled white vinegar (Note 2)
  • 1 cup water
  • 1 tsp dried dill
  • 2 Tbsp kosher salt
  • 1/2 Tbsp black peppercorn
  • 1 Tbsp sugar
  • 1/4 tsp red pepper flakes

Instructions
 

  • Sterilize a wide-mouth 1-quart mason jar. See the below notes for sterilization tips. (Note 3)
  • Cut the tomatoes into small wedges (or your desired thickness) and transfer to a the large mason jar (or 2 smaller Mason jars) along with the onion slices. Stuff in as many as you can.
  • Add the vinegar, water, salt, sugar, dill, black peppercorn and red pepper flakes to a small non-reactive saucepan and heat over medium heat until the sugar and salt are dissolved (approx. 2-3 minutes). Stir occasionally.
  • Remove the pan from the heat and let slightly cool before ladling the brine over the tomato wedges. Leave about 1/2"-1" of space at the top of the jar.
  • Add the smashed garlic cloves and push down slightly so they're in the brine.
  • Use a butter knife or chopstick to tap on the bottom of the glass to remove hidden air pockets.
  • Once the jars are cooled to room temperature, cover with the matching metal lids. Refrigerate for a minimum of 1 hour before serving.

Notes

Note 1 - You want unripe red tomatoes, not tomatoes bred to be green. 
Note 2 - Use any type of vinegar you prefer. We prefer distilled white vinegar, but apple cider vinegar or red wine vinegar also work.
Note 3 - Sterilize the Glass Jars Is A Must
Oven - preheat the oven to 325º F. Wash the jars and lids in hot soapy water. Rinse and transfer the jars to a cookie sheet (not the rubber ring) and bake for 10 minutes, until the jars are dry. 
Stovetop - Boil a large pot of water, add the glass jars (should be 100% under the water) and boil for 10 minutes.
This recipe is originally from the Foodie and Wine blog.

Heirloom Tomato Bruschetta

Photo of bruschetta on toast from Lucie Liz from Pexels

Crafting heirloom tomato bruschetta is both effortless and gratifying when using the freshest ingredients. The simplicity of this recipe allows the natural flavors to shine, turning humble ingredients into a burst of vibrant taste. Beyond its culinary pleasures, heirloom tomatoes bring their own medicinal benefits, packed with antioxidants and vitamins that promote overall well-being. Embrace the ease of creating this classic dish and relish in the wholesome goodness it brings to your table.

Photo of bruschetta on toast from Lucie Liz from Pexels

Heirloom Tomato Bruschetta

Simple Scratch
Crafting heirloom tomato bruschetta is both effortless and gratifying when using the freshest ingredients.
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Prep Time 10 minutes
Cook Time 8 minutes
Resting Time 2 hours
Total Time 2 hours 18 minutes
Course Appetizer
Servings 10 servings

Ingredients
  

  • 2 lb heirloom tomatoes (cored and diced)
  • 1 tsp kosher salt (plus more for seasoning)
  • 4 cloves fresh garlic (peeled and minced)
  • 1/3 cup extra virgin olive oil (plus more for toasting bread)
  • 20 medium basil leaves (stacked, rolled, and thinly sliced)
  • 1 loaf crusty bread (grilled or toasted in oven)

Instructions
 

  • Place chopped tomatoes in a large colander set into a bowl or sink. Season with salt and gently toss. Let this sit for 2 hours or up to over night, tossing occasionally. (the longer the better)
    Save the tomato liquids to make a vinaigrette or discard.
  • Meanwhile add minced garlic to a small sauté pan with the olive oil. Heat on low, stirring occasionally until the garlic has softened and is fragrant. Remove and let cool completely.
  • Once the tomatoes have sat, transfer to a bowl, pour in garlic oil and slice and add the basil. Toss, taste and season with more salt if desired.
  • Slice bread and drizzle with olive oil or spray with olive oil spray. Grill bread or toast in a 400° oven until golden, about 8 minutes.
  • You can serve the heirloom tomato topping in a bowl alongside the grilled or toasted bread and spoon desired amount onto each piece or prepare each slice with equal amounts of the tomato bruschetta and arrange onto a platter.

Notes

This recipe comes from the Simply Scratch blog.

Mrs. Laguda’s Tomato “Gravy” Recipe

Tomato sauce
A cherished family heirloom, this tomato sauce recipe has been passed down through generations, carrying with it the essence of tradition and the flavors of simplicity. With just a handful of carefully selected ingredients, you can create a tomato sauce that is rich in both taste and history.
Tomato sauce

Mrs. Laguda's Tomato "Gravy" Recipe

Mrs. Laguda from Ambler, PA
We are excited to share this family tomato sauce recipe from a community member!
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Prep Time 10 minutes
Cook Time 2 hours
Resting Time 1 hour
Course Ingredient
Cuisine Italian
Servings 8 people

Ingredients
  

  • 4 Tbsp olive oil
  • 25 plum tomatoes (chopped into 1/2" cubes)
  • 3 cloves garlic (finely chopped)
  • 1 yellow onion (chopped into 1/4" pieces)
  • 1/4 cup chopped fresh basil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp sugar
  • 1 Tbsp dried oregano
  • 1 Tbsp dried thyme

Instructions
 

  • Heat olive oil in a pot over medium heat. Add onions and cook until translucent.
  • Add chopped tomatoes and garlic and cook down, stirring occasionally for 2-3 hours or until it reaches a sauce-like consistency.
  • Take sauce off heat and immediately add basil, salt, pepper, sugar, oregano, & thyme.
  • Stir and let sit for at least 1 hour before serving, ideally over night.

Notes

Note: feel free to scale this recipe according to the amount of tomatoes you have.
Because you do not peel or blanch the tomatoes beforehand, there will be some pieces of tomato skin in the final sauce. If you prefer a smoother texture, use an immersion or stand blender to process the cooled sauce in batches.
This family recipe was submitted by Mrs. Laguda, a community member from Laguda Tailors in Ambler, PA. Her “gravy” is praised by clients, friends, and family alike for its simple yet impactful flavor! We are excited to share it with you today.

Pan Con Tomate (Spanish Tomato Toast)

Photo of pan con tomate from jules from Wikimedia Commons

Pan con tomate is a simple and flavorful dish that highlights the vibrant taste of tomatoes with the rustic charm of crusty bread. With just a handful of ingredients and minimal preparation, you can create a delightful appetizer or snack that is both satisfying and refreshing. The ripe tomatoes are grated or crushed, then spread onto toasted bread, allowing their natural juices to infuse the bread. Whether enjoyed as a light breakfast, a quick snack, or a side dish, pan con tomate offers a burst of fresh flavors and a delightful combination of textures. Embrace the simplicity of making this traditional Spanish dish and savor its deliciousness with each savory bite.

Photo of pan con tomate from jules from Wikimedia Commons

Pan Con Tomate (Spanish Tomato Toast)

Kaleigh McMordie from Lively Table
Pan con tomate is a simple and flavorful dish that highlights the vibrant taste of tomatoes with the rustic charm of crusty bread.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Servings 6 servings

Ingredients
  

  • 1 loaf whole grain or sourdough bread
  • 1 clove garlic
  • 2 large ripe tomatoes (or 3-4 small)
  • extra-virgin olive oil
  • coarse sea salt (to taste)

Instructions
 

  • Turn the oven on to the broil setting.
  • Slice bread ½ inch thick and place on a baking sheet. Drizzle lightly with olive oil. Toast under the broiler for 3-5 minutes, or until crisp and golden.
  • Cut garlic clove in half and rub onto one face of the toast.
  • Use a large-holed cheese grater to grate the tomato into a medium bowl, discarding the large piece of skin when you get to the end.
  • Spoon tomato mixture over pieces of toast.
  • Drizzle with olive oil and sprinkle with salt.

Notes

Extra grated tomato can be stored in an airtight container in the refrigerator for up to 3 days.
The key to the best tasting pan con tomate is good quality ingredients - fresh bread, ripe summer tomatoes, and good olive oil.
This recipe is courtesy of Kaleigh McMordie from Lively Table

Homemade Tomato Paste

Tomato paste on a spoon

Homemade tomato paste is a rich and flavorful ingredient that captures the essence of fresh tomatoes in a concentrated form. With just ripe tomatoes and a bit of patience, you can create a versatile and intensely flavored paste that elevates your culinary creations. The process involves cooking down the tomatoes to concentrate their natural sweetness and deepen their flavor. Whether used as a base for sauces, soups, or stews, homemade tomato paste adds a robust and authentic taste. Embrace the satisfaction of making your own tomato paste at home and enjoy the depth of flavor it brings to your dishes with each spoonful.

Tomato paste on a spoon

Homemade Tomato Paste

Sarah Mock from Savoring The Good
Homemade tomato paste is a rich and flavorful ingredient that captures the essence of fresh tomatoes in a concentrated form.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Ingredient
Servings 4 4 oz jars

Equipment

  • 4 4 oz canning jars
  • Water bath canner

Ingredients
  

  • 8 lb Roma tomatoes
  • 2 Tbsp olive oil
  • 4 bay leaf (1 bay leaf per 2 lb tomatoes)

Instructions
 

How To Make Tomato Paste

  • Wash and chop your tomatoes.
  • In a hot pan drizzle a little bit of olive oil. I did about an tablespoon. Add your tomatoes and cook until soft.
  • Pass the soft tomatoes through a food mill.
  • Once you have a tomato pulp and puree, return it to the stove and add 1 bay leaf per 2 pounds of tomatoes. Cook on medium high to big heat to reduce the tomatoes down to the above consistency. Be sure to stir and scrape down the edges and the bottom of the pot. The longer the tomatoes reduce into paste, the lower you should turn down the temperature.
  • Portion into 4 ounce canning jars and water bath can or freeze in ice cube trays.

Canning Tomato Paste Instructions

  • Portioned out the tomato paste into 4 ounce canning jars. Leave ¼ inch head space on the top.
  • Process in a hot water bath for 40 minutes. That is right. 40 minutes. These guys may be small but the contents in them are dense.

How to Freeze Homemade Tomato Paste in Portions

  • Using my piping bag I pipped the tomato paste into each square. If you don't have a pastry bag you can always snip the corner off of a resealable plastic bag. I think a gallon bag would work well in this example. If you need ANOTHER option, you can alway just spoon the tomato paste into each cavity. I was going for 'neat' so I used the pastry bag.
  • Once done, pop them in the freezer until frozen through. Flip them over and they easily pop right out. I love silicone bake ware for applications like this one.
  • Store in an air tight container in the freezer and you have proportioned tomato paste. I am calling each square a tablespoon of tomato paste.

Notes

The approximate eight pounds of tomatoes I started with took just over 3 hours to reduce to the above consistency.
This recipe is courtesy of Sarah Mock from Savoring The Good.

Eggplant Parmesan

Photo of cooked eggplant from Wikipedia

Eggplant Parmesan is a classic and comforting dish that highlights the tender texture of eggplant and the rich flavors of tomato sauce and cheese. With a few basic ingredients and straightforward steps, you can create a delicious and satisfying meal that is both hearty and flavorful. The layers of breaded and fried eggplant slices, smothered in tomato sauce and melted cheese, create a harmonious combination of textures and tastes. Whether served as a main course or as a delightful side, Eggplant Parmesan offers a comforting and indulgent experience that will delight your taste buds. Embrace the simplicity of making this Italian favorite and savor the deliciousness with each bite.

Photo of cooked eggplant from Wikipedia

Eggplant Parmagiana

Nico Pallota from The Plant-Based School
Eggplant Parmesan is a classic and comforting dish that highlights the tender texture of eggplant and the rich flavors of tomato sauce and cheese.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Servings 8 people

Equipment

  • 1 9x13 inch baking dish

Ingredients
  

Tomato Sauce

  • 2 Tbsp extra-virgin olive oil
  • 1 yellow onion (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 4 cups tomato passata
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Oven-Roasted Eggplant

  • 4 lb eggplant (about 4 medium eggplants)
  • 1/4 cup extra-virgin olive oil
  • 3/4 tsp salt

Other Ingredients

  • 1.5 cups (5 oz) parmigiano reggiano (finely grated)
  • 2.5 cups (10 oz) mozzarella (grated or chopped)
  • 1.5 cups basil leaves

Instructions
 

Make Tomato Sauce

  • In a large pan with low edges, gently fry the finely chopped onion in oil for 3 minutes. Add finely chopped garlic and fry for one more minute.
  • Add tomato passata, salt, and pepper, and simmer on medium to low heat for 30 minutes, stirring occasionally. In the meantime, bake the eggplants.

Bake The Eggplants

  • Preheat the oven to 430°F or 220°C. Line three large baking trays with parchment paper.
  • Wash and dry the eggplants and remove their stems. Cut the eggplants into ⅕ inch (0.5 cm) slices.
  • Arrange eggplant slices on the baking trays on a single layer without overlapping. Brush with olive oil and sprinkle with salt.
  • Bake at 430°F or 220°C for about 25 to 30 minutes, until the eggplant slices are slightly golden brown on top.

Assemble The Parmigiana

  • We make a parmigiana with four layers of eggplant slices, and the last layer has more sauce, parmesan, and mozzarella than the other layers. Keep this in mind when you add the sauce and the cheese.
  • Add just a bit of tomato sauce to a large baking dish or casserole (9 x 13 inches | 23 x 33 cm).
  • Add the first layer of eggplant slices. Arrange them tightly but without overlapping. Cut the slices with scissors if they are too large.
  • Cover with a ladleful of tomato sauce and spread it with a spoon.
  • Drizzle with a couple of handfuls of finely grated parmesan cheese, a sprinkle of grated or chopped mozzarella cheese, and a handful of basil leaves.
  • Cover with the second layer of eggplant slices, this time arranged in the opposite direction.
  • Add a ladleful of tomato sauce, then parmesan, mozzarella, and basil like before.
  • Repeat with two more layers of eggplant (4 eggplant layers in total).The last layer should have more tomato sauce, parmesan, and mozzarella than the other layers. Do not add basil on top.

Bake The Parmigiana

  • Bake the eggplant parmigiana in a preheated oven at 350°F or 180°C for 30 minutes until the tomato is bubbling and the cheese melts.
  • Let cool down for 15 minutes. Then garnish with fresh basil leaves and cut into eight portions with a sharp knife. Serve with a simple side salad.

Notes

TIPS
  1. Do not add water to the tomato sauce. The tomato sauce should be quite dense by the end and not watery at all.
  2. Don't cut eggplant slices too thick; the parmigiana won't be as yummy.
  3. You can bake the three trays of eggplant slices simultaneously, but you have to switch them around as they cook. Using the fan-assisted function of the oven helps distribute the heat when the oven is crowded.
  4. All slices must get golden brown on top. The eggplant is tastier this way, and less watery, making a creamier and richer parmigiana.
  5. It's important to let the parmigiana cool down 15 to 30 minutes before serving it.
This recipe is courtesy of Nico Pallotta from The Plant-Based School.