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The end of summer means the end of tomato season.
Sigh.
I’ll miss it.
Thankfully, there’s a delicious way to use up the last of your tomatoes, or to turn your lamest winter tomatoes into something tasty.
The answer is roasting.
This roasting process brings out such divine flavors! Caramelized edges, concentrated tomato flavor, and fabulous tender texture. You can season these any way you please. We roasted ours with a little olive oil, salt, and pepper. They were fabulous. We set aside half of the tomatoes and flavored them with a bit of fresh basil. They were di-vine. If you like, you could add oregano, or balsamic vinegar, or a bit of parmesan. They are just delicious.
So, what can you use these on? Well, if you don’t devour them all straight up, you can use them on toasted bread for bruschetta, toss them with a bit of pasta for a quick “sauce,” add them to a breakfast sandwich (bacon, a soft-cooked egg, and roasted tomatoes. You’ll thank me)… put a few on a grilled ham and cheese with a bit of pesto, add them to a quiche, or use them on pizza.
Are you inspired yet? Me too. I think I’m going to have to make another batch. Stat.
- 2 (10oz) containers of cherry tomatoes, halved
- 1-2 Tbsp olive oil
- salt and pepper
- optional toppings: fresh basil, oregano, balsamic vinegar, parmesan cheese
- In a medium bowl, toss tomatoes with olive oil, salt and pepper. Spread out in a single layer on a baking sheet lined with parchment or foil (for easier clean-up).
- Roast at 375 degrees for 45-60 minutes, or until wrinkly with slightly charred edges. Toss with any desired optional toppings.
- Tomatoes will keep well in the refrigerator covered with a bit of olive oil for about 1 week.
{ 6 comments… read them below or add one }
I love – LOVE – love oven roasted tomatoes. I use them as a base for my favorite soup!
It’s so strange you should put this up, we have had roasted tomatoes incorporated in nearly every dinner so far this week… and tonight will be no exception!
I LOVE them so. Which is strange because I really struggle to eat raw fresh tomatoes at all.
xxx
Gosh, these are beautiful! They sound yummy. Can’t wait to give them a try!
i loved doing this when i did this last year. the flavors were extraordinary and they made for some great pasta and chicken recipes too!
Thanks for posting this, Emily! Sometimes I get so bombarded with fancy things on Pinterest/blogs that I forget about simple, flavorful dishes that don’t have to be pin-worthy to be amazing. That grilled ham and cheese with pesto and a pizza with this as a base totally have my name on them!
Gorgeous roasted tomatoes! I love all vegetables roasted – the flavors become so enhanced and satisfying. I’ve with you, I’m going to miss tomato season too!