Part 1 in a 3 part series
As you know, I've been obsessed with tomatoes lately. I make fresh tomato + cucumber salad (with a red wine vinaigrette) all-the-time. So simple, yet perfect. That's how these roasted tomatoes are too! If you are thinking, "ugh, you want me to roast perfectly good tomatoes?" Please try this amazing technique...it does something magical to the tomatoes that allows you to make several easy, delicious dishes. Pretty please.
I've used large grape tomatoes and a variety called strawberry tomatoes that are similarly shaped and delightfully sweet. If the tomatoes are large (like the ones shown), cutting them in half is the way to go.
Simple Roasted Tomatoes: Toss tomatoes with a generous amount of olive oil (at least 1/4 cup per 2 cups tomatoes), salt, pepper, and herbs or garlic or both. If you choose garlic, toss in a half dozen cloves or so and leave the papery wrappers on, so the cloves don't burn. Then you'll have buttery roasted garlic too! If you choose herbs, several sprigs of thyme are nice. Slow roast at 350 for an hour or speed the process along by cranking the oven to 425 and roast for 30 minutes.
Once you've got the technique down, these sweet and flavorful jewels will dazzle any dish.
In the coming 3 part series, you will learn three (plus) interesting ways to use roasted tomatoes:
Wilted Spinach Salad with Roasted Tomatoes
serves 4 as side salad
Roasted Tomatoes + oil (from 2 cups tomatoes cooked as described above)
2 Tbs red wine vinegar
4 generous handfuls baby spinach
2 Tbs pine nuts, dry toasted in a pan*
While the tomatoes are still hot (or reheat to make hot), stir in vinegar. Gently toss with spinach and top with pine nuts. Enjoy immediately!
*Don't skip this step...it adds so much flavor! If you can't do pine nuts, consider shredding a dry salty cheese such as manchego over the top instead.
Ok, get ready for a simple, family friendly gluten-free pasta next.