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I went a little overboard with the tomatoes at the farmers' market on Tuesday morning. I already had a few nice yellow ones from a market visit over the weekend and then ended up buying several heirlooms as well as an overflowing pint of black cherry tomatoes. When I came home tonight, I noticed that the black cherry tomatoes were starting to get just slightly wrinkled and needed to be used as soon as possible.
I picked them over, tossing out the couple that were too far gone and poured the rest into a glass baking dish. I gave them a little drizzle of olive oil, along with a sprinkling of salt and pepper and popped them into the oven at 450 degrees for about 15 minutes. When I took them out, they had softened and created a gorgeous juice. I ate them over a scoop of quinoa (they'd also be great tossed with pasta), topped with a nice handful of crumbled feta cheese. These little guys started out pretty sweet, but the addition of roasting made them even sweeter. This is a great way to handle grape and cherry tomatoes in the winter when they aren't in their prime the way they are now.
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8-10-2007 @3:00PM noza said... If you have enough olive oil drizzled on, you can take the pan out of the oven and dump the entire contents into a blender. Add vinegar if desired, and puree for an awesome salad dressing (let it cool, though).
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8-10-2007 @4:27PM yumdcblog said... Quinoa is the way to my heart.
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8-10-2007 @6:03PM KF said... Um, how about not getting/eating cherry tomatoes in the winter when they're out of season?
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8-11-2007 @5:29PM Trisha Smith said... Add some sprigs of fresh Marjoram and/or Oregano and they're bursting with flavor! Great served with crusty bread as a party appetizer!!
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8-11-2007 @7:54PM jn said... i just made this and its soooo good. seasoned with thai basil and a touch of balsamic vinegar.
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