Tomatoes are one of the great vegetables that can be found year round. Well, technically they’re a fruit, but we eat them like a vegetable.
In the summertime, you can pick some fresh from a farmers market, chop them up and add onions, fresh basil, and balsamic on a baguette for a bruschetta. You can also use chopped tomatoes with onions, cilantro and fresh lime for a great pico de gallo.
But, during the winter, I like to roast them. Roasting tomatoes brings out the rich flavor in them. Slice them in half and drizzle them with olive oil, and sprinkle them with salt and cracked pepper. Also, Add a few springs of thyme and some chopped basil. Roast them alongside of a fresh bulb of garlic on a sheet pan at 400 degrees for an hour and a half until the tomatoes are slightly charred.
You can eat them whole on a bed of greens with a balsamic dressing. You can also chop them in a food processor and spread them on a baguette. They can be pureed as a starter for a rich tomato soup. They can also be pureed and placed on top of pasta or used for a chicken parmigiana. There are so many ways to use roasted tomatoes. Each way will yield a delicious dish. Not only will they taste amazing, but the color of the roasted tomatoes is vibrant and beautiful. Enjoy!
*Since I wrote this post, something pretty big happened. ABC’s The Chew saw this picture on social media and decided to feature it on “You On The Chew.” It’s when they show a viewer’s food picture on the show. So exciting!
Roasted Tomatoes
Ingredients
- 10 tomatoes (several varieties)
- 5 tbsp olive oil
- 1 tsp salt
- 1 tsp cracked pepper
- 2 garlic bulbs
- fresh basil
- fresh thyme
Instructions
- Set oven to 400 degrees. Wash tomatoes, then cut them in half horizontally. Cut garlic bulbs horizontally as well. Place on a baking sheet. Drizzle everything with olive oil. Add fresh Thyme and chopped basil. Then add the salt and pepper. Bake for an hour and a half or until vegetables are slightly charred.
