I love coming home to bowls overflowing with tomatoes–their variegated colors and sizes scream potential. Particularly as fall rolls in (or, in the case of NC, drags in), I savor every last opportunity to eat local ‘maters. And when they’re from my mom’s own garden? Well, let’s just say entered my car with great alacrity.
Roasted tomatoes taste simple and sweet alone or on top of salads. Or, as pictured above, with feta cheese and basil. Or on sandwiches. Or anything, really. Just prepare for a warm kitchen afternoon, and you’re good to go.
salt & pepper
assorted spices, if desired
1) Slice tomatoes in half and place on cookie sheet (with a lip). Drizzle with olive oil, sprinkle with salt and pepper.
2) Put in oven at 200 degrees for 4 to 5 hours, or until roasted to desired texture. (I like ’em caramelized, but a still a bit juicy.) Done!
These look amazing. I’ll have to try them when I’m done with my current love affair with sun dried tomatoes.
I love sundried tomatoes! Are you sun-drying them yourself?!
That would be awesome! But no, I have a huge jar from Costco that I have already halfway finished 🙂
Both roasted tomatoes and sun-dried tomatoes go fabulously with pasta dishes. I’m getting hungry just reading this one post. Thanks, Meghan!
Don’t they? I’m wondering about a tomato pesto with roasted tomatoes… Oh, the possibilities.
I’ve been roasting tomatoes with a little balsamic and garlic and then serving them over a mound of burrata or buffalo mozzarella. With a little crusty bread and a bottle of wine, it’s a complete meal!
Mmm. I’ll have to try that next time!