Tomatoes = summer.
From begging for a tomato plant at Home Depot to buying $30 of tomatoes at the farmer’s market to eating caprese salads every Sunday for a whole summer, tomatoes are a constant fixture of my summer life.
And why not?
They are absolutely gorgeous, amazingly cheap, and fresh fresh fresh. There is nothing like eating a perfectly ripe tomato with nothing but a light sprinkling of salt (or not even… I just polished off a quart container of rinsed cherry tomatoes today). During the summer, it’s all about the tomato.
But let’s face it. They can be a bit… boring.
Besides making caprese salad and eating them as a snack, I wasn’t sure what I should do with the pints of tomatoes I got at the farmer’s market this past weekend. The large beef steak tomatoes were transformed into something interesting (more on that next week), but what about all the cherry tomatoes? They were super flavorful but their texture was way too firm for salads… So, what could I do to soften these tomatoes?
And it was the best decision ever. The tomatoes became soft and increased in sweetness, transforming them into the best version of themselves. They ended up being a delightful topper for our pesto pasta supper.
And it could not have been easier to do.
It starts with some cherry tomatoes.
They are the perfect size for roasting, plus I love the slightly imperfect round shape.
I tossed the cherry tomatoes with some olive oil and some salt and pepper. You could add some dried herbs here if you want, but with such fresh tomatoes, I wanted them to shine on their own!
Place the tomatoes on a greased cookie sheet and roast for about 20 minutes at 375 degrees until the tomatoes are soft and the skins are split and shriveled.
Serve up these tomatoes as a simple side or as an addition to pastas, salads, or sandwiches.
We used ours as a topper on pesto pasta. Definitely a good idea!
So, kiddos, what’s your favorite way to eat tomatoes.
Your tomato obsessed friend,
- 8-10 cherry tomatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray
- Preheat oven to 375 degrees. Spray a rimmed baking sheet lightly with cooking spray. Set aside.
- In a large bowl, toss tomatoes, olive oil, salt, and pepper together to evenly coat. Place the tomatoes onto the baking sheet and pop the baking sheet in the oven. Roast the tomatoes for about 20 minutes or until the tomatoes are soft and the skins are split and shriveled.
- Serve immediately as a topper for pasta, salads, or sandwiches.
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