Tuesday, June 9, 2009

Roasted Tomatoes

I've been a very neglectful blogger. I do apologize.

Here's a post!

This is a great summer taste. Roasted Tomatoes. I used cherry tomatoes - you could probably do whatever.

First you cut the tomatoes in half and then scoop out the seeds and juice.

Put those on a rimmed baking sheet (I line it with foil first - easy clean-up!) - sprinkle with salt, pepper, and olive oil.

Stick 'em in a really hot oven (about 400-450) and let them cook for about twenty minutes on the center rack- just keep an eye on them - they should start to brown - and they'll smell heavenly!

Yum! Go ahead and pop a couple in your mouth - the flavor is lovely!
Then mix them into whatever. I mixed them into Penna Pasta with grilled chicken and feta cheese.



  1. Super delicious! I can totally do this! :)

    Hope you're enjoying your summer!

  2. Have you tried roasting other vegetables? Okay, I know scientifically speaking, a tomato is a fruit. Roasting vegetables (and tomatoes) yields a superior flavor, in my gastronomical opinion. Anyhow, you know my hero (or heroine), the Barefoot Contessa, Ina Garten, is a fan of roasting vegetables. We are in outstanding company.

  3. Ha, I was totally going to say 'Ina Garten would be proud!' She is a roasting machine. Big fan.

  4. Wanted to let you know I tried this the other night! Although I left the tomatoes whole and roasted until they just began to pop open. I also drizzled with a bit of balsamic vinegar in addition to the EVOO/salt/pepper. I put them over penne with fresh basil, feta, and capers. Yummy!