Roasted Tomatoes

Tomatoes top my list of favorite things. Fresh garden tomatoes, that is. Imagine my delight when we moved into this house to find about 10 sweet little tomato plants already growing! Little did I know six of them are vigorous, take-over-the-world, cherry tomato plants! They keep growing, growing, and growing...

I discovered quickly that these are going to be hard to keep up with. As much as I love them, there are only so many cherry tomatoes you can eat before you get a little (teensy weensy bit) tired of them! I began researching how to serve and use them in creative ways, and here are a few findings.

Once you have tried slow-roasting tomatoes you will be completely hooked. The slow heat brings out the sweet flavors and caramelizes them to perfection. It's easy too! First, half the tomatoes crosswise (or lengthwise for Romas) and spread them out face up on a parchment or foil lined baking tray. Then drizzle olive oil over them and sprinkle with seasonings. I used a little bit of basil and oregano, but you could use thyme, rosemary... whatever you like. Lastly, add some garlic! I only had minced garlic, but a couple of whole cloves on the tray would be good too. Roast them in a 200 degree oven for about three hours, or until they are shrively and a little dehydrated.

Once they are cool, try one of the delicious morsels. I bet you won't want to stop! They can be used in salads, pastas, omelets, over meat... the possibilities are endless.

I added them to a veggie spaghetti recipe I love that usually calls for fresh tomatoes. It bumped the recipe up from four to five stars in my book!

Another great way to use fresh cherry tomatoes is on focaccia. Again, this is so easy! I just used my quick pizza crust recipe, spread it out with some oil on the pan, pressed halved tomatoes into the dough, sprinkled some olives, onions, garlic, oregano, and pizza cheese, and drizzled with olive oil. About 15 minutes in a 400 degree oven and you've got a tasty treat!