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.Print
- 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.