Have an overabundance of cherry or grape tomatoes? Want an easy, healthy, and delicious way to cook a lot of them at once? Then get roasting! Now is the perfect time, especially if you're in Michigan with this oddly cooler August we're having.
I got some beautiful heirloom cherry tomatoes at the farmer's market last week - 1 quart of yellow and 1 quart of some red variety. You can use any kind you want. I liked having two different varieties because of the color and flavor contrast.
I follow Susan's method over at Fat Free Vegan Kitchen; however, I usually find my tomatoes to be juicy enough that I don't need to add any broth or water. Yesterday I stirred in some fresh basil from the garden after the tomatoes were done roasting. We love these tomatoes so much that we always double the recipe and make it in a 9x11-inch pan - and there are NEVER leftovers!
Brian made bruschetta and spooned it over grilled Italian bread.
I made an entree of mine and served it atop a mix of quinoa and spinach.
There are many different things you can do with the tomatoes once they are roasted. (Such as add them to my Israeli Couscous & Roasted Vegetable Salad.) But honestly, they are so delicious you'll have a hard time wanting to do anything but just eat them straight out of the pan!
What do you like to do with roasted tomatoes?