Problem is, I wasn't sure what to do with them. I love them fresh, but not enough to pop them like candy. After all, the season has changed. It's fall now. If it's not covered in melty cheese, or spread over a rustic sourdough, or baked and carb-y and hot and cozy, I'm not eating it. (I'm only kind of joking).
In a desperate attempt to save-the-tomatoes before they went bad, I ended up slow roasting them whole for like two hours, and stirring them in with some brown rice pasta and fresh parmesan.
So good. I was pretty happy with my efforts.
So, I did the same thing a couple weeks ago -- bought two cartons of cherry tomatoes with the intention of making fresh fall-y sauce, or something super delicious to serve over pasta. Yeah, never did it. They were still sitting on my counter, so I got out my laptop for the perfect roasting recipe. The last time I roasted the tomatoes, they were really good -- but they didn't quite caramelize like I thought they would. I knew there had to be something I could do better this time.
They were still sitting on my counter, so in order to avoid them going bad, I did a quick search for some easy recipes that called for, like, two pounds of cherry tomatoes. (I overbuy, clearly).
Found this one, and I was inspired. I didn't have garlic, so I subbed rosemary and some extra salt + pepper. Mixed with quinoa, this time, and some fresh shredded parm.
Jackpot.
Perfection. Cutting them in half allowed them to cook MORE, and caramelize like I wanted. I love all things rosemary, so the added flavor of the herbs was amazing. I added the tomatoes, a splash more of EVOO and some fresh cracked pepper to quinoa, and my favorite lunch was born.
Now, when I go to the store and there are fresh cherry tomatoes, I don't hesitate. I've been exploring some more recipes to try with roasted tomatoes (any tomatoes, not just cherry!), and have collected them here for you.
You're welcome.
Happy roasting!
- Roasted Tomato Caprese Panzanella (by my favorite food blogger!)
- Roasted Tomato Caprese Grilled Cheese (her again)
QUICK RECIPE FOR ROASTING if you don't want to click the link, above:
1. Preheat over to 225º, and line a baking sheet with parchment paper
2. Halve the cherry tomatoes and place them on parchment paper, skin-side down
3. Drizzle EVOO
4. Sprinkle with a little bit of sea salt and fresh, cracked pepper
3. Add fresh or dried rosemary, or any other herb you love