Disclaimer: California Olive Ranch sent me some of their olive oils but I was not compensated for this post. I’ve been hooked from the first drizzle!
It occurred to me that often while I’m dreaming up a new recipe for the blog, I kind of forget about the things I regularly make in the kitchen – that require no recipe since I’ve been doing them for so long. Maybe I haven’t been blogging about them because they seem basic or not “off-the-charts-check-this-out-Pinterest!” worthy. But then again, Serena & I put all this time into this blog to help you feel more comfortable in your kitchen and give you incentive to cook delicious & healthfully – whether it’s making a special Easter Ricotta Rice Pie with Raspberry Glaze or simply baking some eggs.
So here’s my riff on roasting tomatoes.
During the summer, I’m just waiting for those gorgeous fresh Jersey tomatoes to hit their peak (though we aren’t quite there yet as I type.) While I try to eat seasonally, I cannot give up tomatoes for the rest of the loooong year so I resort to organic grape tomatoes or basic canned tomatoes during the off-season.
At least weekly, I’m roasting up a batch of those grape tomatoes, always tossed with salt, pepper, garlic and extra virgin olive oil (California Olive Ranch Everyday is my new everyday favorite thanks to the samples I’ve gotten my hands on at the IACP annual conference, Eat Write Retreat and directly shipped to me.) If I have fresh herbs on hand, I’ll add some thyme or rosemary or if I want some smoky heat – my favorite spice, smoked paprika – will make the cut. This time of year, garlic scapes are going in, too.
What I use roasted tomatoes for:
- Pasta sauce
- Brushetta/toast topping
- Tossed into farro or couscous dishes
- Pizza topping
- Sandwich spread
- The ultimate caprese salad
- Roasted Tomato Crostata
- Zucchini Tomato Lasagna
Do you ever roast tomatoes? What types of dishes do you use them in?