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
- Bruschetta/toast topping
- Tossed into farro or couscous dishes
- Pizza topping
- Sandwich spread
- The ultimate caprese salad
- Roasted Tomato Crostata
- Zucchini Tomato Lasagna
How to Roast Tomatoes for Pasta, Pizza…and more!
- Yield: 2 servings 1x
- 1 quart grape tomatoes, cut in half (or 2 beefsteak tomatoes, chopped)
- 2 tablespoons extra virgin olive oil (I like California Olive Ranch Everyday)
- 2 garlic cloves, minced or 1 garlic scape chopped
- 2 tablespoons fresh thyme or rosemary (chopped) or 2 teaspoons dried thyme, rosemary or oregano
- 1 teaspoon smoked paprika or 1/2 teaspoon red pepper flakes, optional
- 1/4 teaspoon black cracked pepper
- 1/4 teaspoon sea salt
- Heat oven to 400 degrees. Add all ingredients to a roasting pan (I often use a loaf pan or a square baking pan.) Stir every 8- 10 minutes until the tomatoes soften and start to caramelize. Roast for a total of 30 – 40 minutes.
If I’m cooking pasta, I’ll add a few tablespoons of pasta water to the tomatoes half way through the roasting time.
Process with an immersion blender if you want more of a smooth sauce.
Use as a pasta sauce, pizza topping or add to grain salads.
Do you ever roast tomatoes? What types of dishes do you use them in?