Don’t know what to do with all of your tomatoes that are growing in the garden this summer? How about roast them? Roasted tomatoes are one of my favourite snacks – and are perfect on a toast (or crostini for an appetizer), with polenta or blended into a delicious tomato sauce (I do this at the end of the summer with my tomatoes and freeze for the winter!). It is super simple to do, and looks
~600g of small tomatoes (like grape or cherry – red, yellow or orange varieties all work)
3-4 tbs olive oil
Pinch of salt (use what salt you wish here, but my favourite is a finishing salt for this)
There are two methods by which you can roast tomatoes – low and slow, or hot and fast. The first provides more flavour, however the second is obviously more time efficient. I’ll provide you both here.
First option – low and slow. Preheat oven to 300F. Place the tomatoes on a baking sheet, drizzle with oil so they are covered and sprinkle with salt. Roast in oven until tomatoes just start to burst and caramelize, about 50 mins.
Second option – hot and fast. Preheat oven to 425F. Place the tomatoes on a baking sheet, drizzle with oil so the are covered and sprinkle with salt. Roast in oven until tomatoes just start to burst, about 25 mins. Watch that you don’t put this on the top rack, as the oil can spit in the process.
Whichever method you choose, enjoy them how you would normally enjoy roasted tomatoes – on toast or crostinis with goat cheese, with polenta or blend them into a tomato sauce. The cooked tomatoes can be and kept in the fridge for up to a week ahead.