Thursday, October 2, 2008

easy roasted roma tomatoes

The finished product, fresh from the oven. Can't wait
to have a few! I cook them in a foil pan that I can
toss in the recycling. I've done this on cookie sheets
and in glass dishes, but it can turn into a
hard to clean, sticky mess. So this is easier.

I know some people are not fans of tomatoes.
Me? Love 'em.
I will eat them like apples.
I like them sliced with cottage cheese.
I put them in sauces, in salads, on sandwiches and in stews.
And if I see an unripe, green tomato at the market, which is a rare thing, I buy it to make fried green tomatoes.

But one of my favorite ways to prepare them is to roast them.
It's very easy and the result is soft, yummy tomatoes with a super concentrated flavor.

So, if you are not a tomato fan, this is not for you.

But if you like tomatoes as much as I do, give this a try.

I eat these roasted tomatoes as a snack, as a garnish for roasted meats, on burgers, on sandwiches, on salads, with bread and a good sharp cheese as an appetizer, tossed in pasta... really, I just eat them.

I made some Monday to go with dinner and they were gone in a flash.

So tonight I made some more.

I like to use a grapefruit spoon to scoop out the seeds.
The serrated edge is also good if you cook artichokes
and need to scoop that fuzzy stuff out to get to the heart.

These are the seeded tomatoes, coated in olive oil
and seasoned with pepper, sea salt and dried oregano.

Easy roasted roma tomatoes

10 roma tomatoes
olive oil
dried basil or oregano or your favorite herb blend

Preheat oven to 425 degrees

Cut the tomatoes in half and scoop out and discard the seeds and juice.
Place in baking dish.
Coat tomatoes with olive oil.
Season with salt, pepper and herbs.

Roast at 425 degrees for an hour or until as roasty-toasty as you like them.

I like mine when they are just starting to get crisp around the edges but are still soft and juicy in the middle.

They are good hot or at room temperature.

Tonight I just ate a few of them straight out of the oven as a snack.

I will put the leftovers in the fridge to add to a salad for dinner tomorrow.

No comments: