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.
What Can I Get You Folks? - Server Revenge
Reality-Show Celebrities Serve Up Chef Curtis Stone's 'Hundred-Dollar Burger'
Foods Celebrity Chefs Hate
