my new favorite thing: roasted tomatoes

Raw tomatoes don’t usually agree with me, but the simplicity and sweetness of these definitely does.  So easy I feel silly giving a recipe: arrange tomatoes (these are the grape variety) in a baking dish, drizzle with extra-virgin olive oil, season with coarse kosher salt and fresh-ground pepper.  Bake in a pre-heated 350-degree oven for up to 1.5 hours, or until skin is blistery.  Keep steady stream on hand in fridge to use in bruschetta, pasta, sandwiches, salads.  Instant teleportation to the south of Italy.

One Response

  1. Linda

    I love roasted tomatoes…I like to use roma tomatoes…it’s amazing that they roast to such a small size but pack such a big sweet taste.

    August 22, 2011 at 4:46 pm

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