I guess I didn’t realize how much I love tomatoes until this moment. Looking back over the past month of posts, I see at least two other recipes that rely heavily upon tomatoes, dishes I could easily eat every day. So please forgive me as I indulge my tomato tastes once more with this any-time-of-year treat, roasted Roma tomatoes.
My mother once told me that Roma tomatoes are her favorite because, at least in California, you can get them 365 days a year and as long as you roast them, they’re sublime. This recipe comes from one of my few vegetarian cookbooks, Fast, Fresh & Green by Susie Middleton. It’s a clever, pretty book that’s categorized by method, and includes a valuable reference chart for quick-roasting almost any vegetable. Susie calls for plum tomatoes, and I think any meaty tomato would do. She’s quick to reassure you that whether you have 20 minutes or 40, this little side dish will be perfection itself, ideal as a side or a bread topper. Try it either way, and judge for yourself.
Garlic Roasted Tomatoes
2 pounds Roma tomatoes cut, cored and de-seeded
3 garlic cloves, sliced
About a ½ cup extra virgin olive oil
About a ¼ cup Balsamic vinegar
Freshly ground black pepper
- Preheat the oven to 425°. Line a baking sheet with parchment paper if you have it; lightly smear a clean baking sheet with oil if you don’t.
- Place the tomato halves on the baking sheet, cut side up. Drop a slice of garlic into each cavity, generously douse with olive oil, drop a few drops of balsamic vinegar onto each half, then sprinkle with the salt, sugar and pepper to taste.
- Roast for at least 20 minutes, preferably longer, until the tomatoes begin to collapse and the garlic starts to brown. Remove from oven and let cool before serving.
Adapted from a recipe by Susie Middleton.