I’ll be keeping this post short and sweet; something about Thursdays makes me realize how much work I should’ve done earlier on in the week and I’m scurrying around campus like the rabbit in Alice in Wonderland.
“No time to say goodbye! hello! I’m late! I’m late! I’m late!”
What’s great about this recipe, however, is that you can get lots of work done while all the cooking happens. I don’t know why I’ve waited so long to try these easy oven-roasted tomatoes; they are simply amazing and full of concentrated tomato flavor.
Not only do they taste like they’ve roasted for days (when in reality it only took you an hour) they keep for about a week in the fridge and are perfect for throwing into salads, pasta dishes, on some toasty bread, or into something extra special that I’ll share with you on Monday. 😉
All you need for this recipe is the following: 2 cartons cherry tomatoes, olive oil, salt & pepper, a baking sheet and some tin foil.
Oh and an oven. Don’t have one? Offer to share some of these with a friend if they share an oven! You’d be surprised how quickly you’ll make new friends when food is involved.
So rinse and halve your cherry tomatoes.
Then toss them with olive oil, salt, and pepper.
Throw onto a foil lined baking sheet and….
Yay for simply delicious recipes!
Some will get charred; that’s okay. It adds to the robust flavor of the tomatoes and reminds you of grilling delicious goodies out on the grill in the summer.
Once they’re cool, scoop them into a small jar/tupperware container and cover with a little olive oil. You could even throw in some fresh herbs like basil or parsley to bring out even more flavor.
Well, like I said I’m off to get my work done before the queen (aka my other ego) has my head. 😉
Easy Oven-Roasted Tomatoes
Recipe Source: One Lovely Life
- 2 cartons cherry tomatoes, rinsed and halved
- 1-2 tbsp olive oil
- Preheat oven to 375 degrees and line one baking sheet with foil.
- Toss tomatoes with olive oil, salt and pepper.
- Spread out onto prepared baking sheet and roast at 375 for 45-60 minutes, until wrinkly and slightly charred but not burnt.
- Let cool then add to resealable container. Cover with a little olive oil and store in fridge for up to a week.
All Photos And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain