One of my least favorite things is cutting into a tomato… only to find it watery and flavorless. I love fresh tomatoes on salads, sandwiches & definitely on burgers. Unfortunately they are just not always in season. The solution?
ROAST ‘EM baby.
Seriously… a little olive oil and seasoning and you’re in for a real treat. The water gets sucked out of the tomatoes during the roasting process and the flavor of the tomatoes intensifies. OH MY. Flavorless becomes flavorfull and they have my heart once again. ♥
I would be 100 percent happy to sit down with a bowl of these as my “salad” for lunch. Once I pop one in my mouth I just can’t seem to stop.
But… if that idea bores you… pile them on your sandwiches and burgers!… Toss them with your pasta and salads!… Blend them into your sauces and vinaigrettes!… Scramble them with your eggs or mix them with another roasted veggie!…
Endless possibilities here people!!
I use roasted tomatoes all the time when fresh tomatoes are not super tasty… like in this roasted tomato sauce and in this tomato pesto which I used to toss with this asparagus! You could also use them on top of pizza… OR use them in your favorite topping or dip (like guacamole!)
What would you put these tomatoes on? Or would you just grab a spoon?? 😉
- 2 (10 oz) packages grape (or cherry) tomatoes, halved (*see notes)
- 1 TBSP olive oil
- ¼ tsp dried thyme (can sub another dried herb or use ½ tsp chopped fresh herb
- ¼ tsp salt
- A few cracks of freshly ground black pepper (opt)
- Preheat your oven to 300°F. Line a large, rimmed baking sheet with foil and spray lightly with cooking spray.
- Add the tomatoes to the prepared pan. Drizzle with the olive oil and sprinkle with the thyme, salt and pepper. Toss well to evenly coat the tomatoes. Spread them out into an even layer on the pan.
- Roast the tomatoes for 1 hour (or slightly longer). They will have shrunk in size and be a bit charred. Use or serve warm or at room temperature. YUM!
*You can also use larger tomatoes if that's what you have on hand. Cut each tomato in half and place them flesh-side-up on the baking sheet. Drizzle with olive oil lightly and sprinkle each of the tops with a touch of the herbs, salt and pepper. Roast for 1½ to 2 hours at 300°F.