Tomatoes

I I have a love hate relationship with tomatoes.

If they are not perfectly ripe, cut up small and seeded, I can really only stand them raw on a toasted bagel. If they are cooked, it's a whole other story. Sauces, sun-dried, even in ketchup!


Have you ever tried to roast them yourself?


It is an easy thing to do and there are so many ways to enjoy them when they are done. Toss into pasta, dice into quinoa, top off a sandwich, saute them into your omelet, bake them into a quiche, top off a pizza, or put them into a homemade tomato soup or marinara sauce.


I make them differently every time, changing up the herbs based on what I have on hand, but here's one version for you to try and modify as you like - I gave you options...


Preheat your oven to 400 degrees.

Halve 5 firm roma or plum tomatoes

Drizzle them generously with extra virgin olive oil or avocado oil

Sprinkle them with kosher salt or flaked Maldon sea salt

Top them with springs of fresh rosemary or fresh basil leaves and a dash of dried oregano

Add a splash of red wine


Bake for 20 minutes.


Raise the temperature to 420 degrees and roast another 10. Don't worry if they start to char - unless they flat out burn, it only enhances the flavor.


Flip them over, drizzle them with a hearty balsamic vinegar or balsamic glaze and roast another 10 minutes.



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