Roasted tomatoes are not only gorgeous but tasty! Roasting them brings out their flavor and makes them a great addition to any meal. There were some beautiful tomatoes at Whole Foods when I went to do the food shopping for our fall luncheon, so I couldn’t resist adding roasted tomatoes to the menu. They were a hit! I do have to mention that I wouldn’t have even remembered how much I loved roasted tomatoes if Gina hadn’t made them for brunch when we were in Chicago. A great way to use roasted tomatoes is to make them at the peak of summer and then freeze them in batches to use for soups, pasta sauce, etc. all winter long!
2 lbs ripe whole tomatoes (I like cherry or Campari tomatoes best)
2 whole cloves garlic
1.5 tbs kosher salt
1.5 tbs extra virgin olive oil
Preheat your oven to 400 degrees. Place the tomatoes and whole garlic cloves in a shallow pan in a single layer. Toss with the salt and olive oil, and roast for 20 minutes until the skins have popped and the smell of roasted tomatoes and garlic fills your home. Enjoy!
…The tomatoes wanted to show you just how pretty they are…
Have a great weekend!!!