Roasted Tomatoes
4
servings5
minutes30
minutesIt happens to the best of us. At the farmers’ market, seduced by all of the perfect tomatoes, you buy several quarts, only to move through them much more slowly than anticipated.
When I have a glut of perfect summer tomatoes that are starting to soften before I can consume them, I turn on the oven and turn them into luscious roasted jewels of summer flavor. My favorite way to enjoy them is atop whipped ricotta cheese, or tossed into al dente pasta with lots of olive oil, Parmesan, and flaky sea salt.
Roasting tomatoes is also a great way to make your out of season tomatoes to taste exponentially better, which is great because you never know when a fresh (as in, not canned) tomato and basil craving will hit! With this recipe, you can enjoy those late summer flavors in the dead of winter if you like.
Ingredients
1 quart cherry tomatoes, rinsed and dried
2-3 tbsp olive oil
2 tsp Italian seasoning
1 1/2 tsp seasoned salt (I make my own seasoned salt by combining in a small jar: 2 tablespoons (17 g) of kosher salt, 2 tablespoons (19 g) of granulated onion, 2 tablespoons (14.5 g) of granulated garlic, 1 tablespoon (7 g) of paprika and 1 tablespoon (13 g) of sugar.) If using store-bought, you may need to adjust the quantity.
2-3 tbsp grated Pecorino or Parmesan cheese (the kind that looks like sand, not freshly grated using a microplane)
1/4 tsp freshly cracked black pepper
Directions
- Preheat oven to 400 °F. Toss the tomatoes in olive oil, Italian seasoning, seasoned salt, Pecorino (my preference) and black pepper, then place on a half sheet pan (18×13).
- Roast for 25-30 minutes, or until burst and lightly brown. Once cool, store covered in the refrigerator and consume within 4 days.
Did you make this recipe?
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Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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