|Concentrated, sweet tomato goodness!|
In the heat of Summer, I often roast a big pan of garden tomatoes until they are almost tomato candy. So, why not concentrate the flavors of these? So a little olive oil, a little garlic, and an hour in a hot oven and well, they sure are good. Actually, they're first-rate. Total Tomato Transformation. In sandwiches, in hummus, mixed into hot pasta or rice with a little cheese. The tomatoes I pick warm from the August sun are decidedly better, but if you tried to grab this dish away from me, I'd fight you for them. Might eat them all with a fork, right off the pan.
Note: I roasted both grape and plum tomatoes together, but it's easier to just do one type at a time. I did not add herbs as I wasn't sure how I was going to use the finished product and didn't want competing flavors.
Oven Roasted Tomatoes
2-4 lb. of plum tomatoes
1 pint grape tomatoes, washed
1/4 cup extra virgin olive oil
5 garlic cloves, peeled and halved
2 tsp kosher salt
optional: handful fresh rosemary sprigs or thyme sprigs
Preheat oven to 450°F. Cover a large rimmed baking sheet with foil. Spray the foil with cooking spray. Wash, dry and core the plum tomatoes, and place in a large bowl. Add the garlic cloves and the herbs if using. Add the salt and the oil and toss well. Spoon the plum tomatoes onto the prepared baking sheet and arrange them cut side up.
|Read for that hot, hot, hot oven.|
|The little tomatoes are ready, but the big ones need more time.|