It seems that every time I go to the market I buy grape tomatoes. My family does loves them and they are so versatile. But, sometimes I find myself with a glut of them and then they begin to wrinkle or they just sit on the counter ignored. This is when I fire up the oven and give them a new life. Roasted tomatoes are great in an arugula salad, tossed with basil and mozzarella, served as a side dish or used as a accompaniment for grilled fish or chicken. And let’s just say it – these are idiot-proof.
roasted grape tomatoes
1 pint grape tomatoes, sliced in half lengthwise (roma and plum tomatoes work great too)
1 tablespoon olive oil
½ teaspoon Basics Fuirst Rosemary Roasting Blend or Basics Fuirst Cassoulet Seasoning
Preheat oven to 400°. Line a baking sheet with silpat, parchment or foil. Place tomatoes in a small bowl and toss with olive oil and Basics Fuirst Spice Blend. Put tomatoes on baking sheet, cut side up and place in hot oven. Roast for 25 minutes.
Best served at room temp. May be made up to 1 week ahead and kept covered in the refrigerator.