Roasted TomatoesCourse: SidesCuisine: AmericanDifficulty: Easy
It 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.
1 quart cherry tomatoes, rinsed and dried
1 tsp dried basil
1 tsp dried oregano
1/2 tsp granulated garlic
1 1/2 tsp Kosher salt
1/4 tsp freshly cracked black pepper
3 tbsp olive oil
- Preheat oven to 450 degrees (F). Toss tomatoes in olive oil, basil, oregano, garlic, Kosher salt and pepper, and place on a parchment paper or foil covered 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.