When I was pregnant with my first, one of our favorite restaurants at the time served roasted tomatoes as one of their signatures…those little nuggets of joy were all over house or special order salads as well as along side most entrees and appetizers. I was a crazy person for those tomatoes. Not only did I eat all of mine, JK’s didn’t stand a chance! We went there often driven by my preggo cravings for those tomatoes. I would ask our waitperson for “extra”.
It didn’t take long until they caught on and hooked me up to a roasted tomato IV upon entry.
I can’t imagine the total bill footed during those 9 months just for me to get my weekly fix!
I experimented at home wondering how to replicate that cold burst of sweetness.
I sauteed them in a pan with a bit of oil, a bit of butter, I baked them tossed in olive oil and spices and a few other ways.
All were OK but not what I was looking for.
In the end all I needed to do was throw them in a baking dish and bake them at 375 degrees for about 20 minutes. Ridiculous!!
Some Roasted Tomatoes become withered a bit, some look the same as when the entered the oven….but OMGoodmess the taste!!!
What a great way to liven up tomatoes this time of year. If you can try not to eat them all as they come out of the oven because the are amazing cold.
Add Roasted Tomatoes to salads, pastas, entrees or do as I do and just pop them in your mouth like candy. Oh and you do know that those in the photo lasted about 5 minutes…I ate them…EVERY ONE!!
2 pints of grape tomatoes
Bake tomatoes in a baking dish for 20 minutes at 375 degrees. Cool and refrigerate for 4 hours or overnight.