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VeggieBytes

Chef Veggie's blog

June 1, 2013 Appetizers

Oven Roasted Tomatoes

In our family, my husband is the gardener/farmer and I’m the harvester and cook (except when it comes to PIZZA).
Here’s a picture of him from this past Memorial Day with a BBQ pizza he made on our Weber grill and Emile Henry Pizza Stone.
We used Beyond Meat’s Chicken-Free Strips – Grilled and were quite surprised by the flavor.  Another vegetarian friend said
it tasted a little too much like chicken.

BBQ Vegan Pizza

Back to tomatoes….All of the lovely rain and the glimpses of a hot summer to come have made our tomato plants thrive. We have Sweet 100 cherry, Juliette (it a is cute small Roma like tomato), Sungold, Patio, Lemonboy, Purple Cherokee, Better Boy, and Early Girl.

We are weighing our harvests and already have over 7 lbs so far of the cherry, Juliette and Patio.

If you are having a cherry tomato explosion and don’t feel like canning or just eating them in salads, this is a great way to use them.
Oven roasted tomatoes make a great side dish, are awesome on pizza and in hot sandwiches, on fresh bread, and in pasta.

Tomato Love

Print

Oven Roasted Tomatoes

Prep 2 mins

Cook 25 mins

Total 27 mins

Author veggiebytes

Ingredients

  • grape tomatoes
  • cherry tomatoes
  • pear tomatoes
  • olive oil
  • salt
  • pepper
  • optional: herbs (rosemary, thyme, oregano)

Instructions

  1. Preheat oven or toaster oven to 400 degrees.(I used a toaster oven)
  2. Wash tomatoes and remove stems. Dry thoroughly.
  3. Take a ceramic or glass Pyrex dish and fill with one layer of tomatoes.
  4. Coat tomatoes with a little olive oil and sprinkle with sea salt and pepper.
  5. Place dish in oven for 20-25 minutes depending on the number of tomatoes.
  6. The tomatoes should all have popped and begun to caramelize on top.
  7. Cook as long as you like but be careful not to burn the tops.
  8. Serve immediately. As for leftovers, we never have any!

Categories: Appetizers Tags: tomatoes

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