Wednesday, October 6, 2010

Roasted Tomatoes

I love fresh garden tomatoes, so it was hard for me to admit that we had more fresh tomatoes than we could eat fresh (although we have definitely eaten our share of salads, bruschetta, and salsa lately). I made 2 really big pots of sauce (which I then put in the freezer), but still had tomatoes left over, including lots of romas. I decided to roast them and was not sorry when I piled a pastry crust with tons of roasted tomatoes, a few onions, and some cheddar cheese. I don't have a photo, but believe me this dish was gorgeous and delish!

Roasted Tomatoes
Slice roma tomatoes in half lengthwise, then toss with olive oil, salt and pepper and thyme. Arrange on baking sheet and bake for 45 min to 1 hour at 400 degrees.

Roasting tomatoes dries them out a bit and really deepens the flavor. They are great on pizzas and tarts, tossed in salads or on a roasted veggie sandwich. These are some recipes using roasted tomatoes that I'm thinking of trying:
Corn Fritters with Roasted Tomatoes and Garlic Aoili
White Beans with Roasted Tomatoes
Fussili Pasta with Roasted Tomatoes and "Hidden" Zucchini
Slow-Roasted Tomato Bruschetta