Friday, September 9, 2011

Roasted Tomatoes

My favorite thing about summer is the overabundance of tomatoes!  I bought some cherry tomatoes at Sprouts, not really sure what I was going to do with them.  I had some in salads, mixed some with spaghetti- but I had a few left over and decided to roast them.

I put them in a bowl with olive oil, salt and pepper.  Mixed and then laid them out on a stoneware pan from Pampered Chef.  I prefer stone or ceramic pans for things like this because I think it helps to cook more evenly and without burning.  Then popped in the oven at 350 for about 15 minutes.  It will vary, but you want them to burst and release some juices without becoming flat.

The results were A-MA-ZING.  Deliciously sweet, with a hint of salt.

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