During the winter, I mourn the produce bounty of the summer season as well as the warm sunshine. We have our first layer of snow and, even though it’s only been here for two days, I’m already dreaming of spring green grass.
However, roasting veggies is more of a fall/winter favorite for me. Slow roasting vegetables brings our their natural sweetness and intensifies their flavor plus the warm oven is a benefit now. Onions, peppers, sweet potatoes, garlic cloves…. really delicious. So, when I came across a picture of roasted tomatoes, I had to try it and now that I have, I plan on putting cherry tomatoes on my grocery list for the foreseeable future.
Roasted Tomatoes
- Cherry tomatoes
- Olive oil, enough to coat the tomatoes
- Balsamic vinegar, a teaspoon or two
- Salt* and pepper
*I recommend Morton’s Fine Sea Salt.
Toss the tomatoes with the olive oil and balsamic vinegar. In a roasting pan or a 9×13 pan (I lined my pan with foil), place the tomatoes mix. Sprinkle with salt and pepper.
Place in a 375° oven. Roast for 20 minutes. The tomatoes will pop and split open.
Allow to cool. Add to what you like (salads) or eat alone.
I had a few in a salad but the rest were just eaten right off the plate, they were that good. The balsamic vinegar got a little caramelized, or reduced, during the roasting process. It reminded me of the vinegar reduction in the Caprese salad, which is one of my favorites.
I know I’ve posted too many pictures of these veggies but I liked their look.
Almost as much as I liked their taste.
Take care.
-amy c
