Roasted Tomatoes

Warm and glistening from olive oil, their natural sweetness enhanced compliments of a thick, aged balsamic vinegar – red, ripe tomatoes are roasted with herbs and garlic lending them a savory, herbal tone. It’s an unexpected, yet delicious way to celebrate fall!

Roasting plump, sweet tomatoes is a delicious way to capture the depth of summer’s quintessential flavor. The taste of tomatoes mellows as they roast with herbs and garlic, creating a subtle, earthy quality.

I love roasting fruits and vegetables. The change created in texture and flavor is quite remarkable. This method is similar to the one we use when we roast cherry tomatoes for frittatas. And if you’re like me, you sometimes find yourself with a bowl of tomatoes that might be past their prime for slicing.

The beauty of roasting, it takes those less than perfect tomatoes and transforms them into something splendid.

After less than an hour of time in the oven you’re left with succulent, tender tomatoes. They collapse into a shallow pool of olive oil and balsamic vinegar with layers herbs and garlic, creating a wonderful nectar.

But what does one do with roasted tomatoes you might ask? On their own they make a wonderful side, but don’t stop there. Add to a bruschetta with a dollop of ricotta cheese, toss with your favorite pasta or add to a fluffy frittata. Or turn up the volume on a classic Caesar salad! The options are limited only by your imagination.

Roasted Tomatoes

4 cups Campari tomatoes, about 20

2-½ tablespoons olive oil

2 tablespoons aged balsamic vinegar

1 teaspoon dried marjoram

8 cloves of garlic

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ cup basil, chopped

¼ cup Italian parsley, chopped

Line a rimmed baking pan with a Silpat liner or heavy-duty foil. (If you use foil give it a light spray with a cooking spray.) Spread the tomatoes out on the baking pan and drizzle them with the olive oil and balsamic vinegar. Toss to coat the tomatoes. Sprinkle the dried marjoram, the kosher salt, and black pepper over the tomatoes then scatter the garlic cloves in and around the tomatoes.

Roast the tomatoes in a 350-degree oven for 40 minutes, stirring every 15 to 20 minutes. Add the chopped parsley and basil, scattering over the tomatoes then continue roasting for an additional 5 minutes.

Serve the roasted tomatoes warm as a side or warm or chilled as a topping on salads. They’re also wonderful on bruschetta, tossed with pasta or mixed into a frittata.

Makes about 4 cups of roasted tomatoes, serving about 4 to 6 as a side.