These delicious tomatoes make a great base for a quick pasta dish, but don’t stop there. Use them as a toast topping, in salsa, on pizza, in frittatas, in tacos – pretty much in anything!

Yields about 1 ¼ cups

  • 1 pound cherry tomatoes or grape tomatoes (mixed colors and varieties is nice), cut in half
  • 2 tablespoons extra-virgin olive oil, plus more for the parchment
  • ¼ teaspoon kosher salt

 

1. Preheat the oven to 450 degrees F. Line a large heavy-duty rimmed sheet pan with a piece of parchment paper. Rub the parchment paper with some olive oil.

2. In a bowl, toss the cherry tomato halves very gently with the 2 tablespoons of oil and the kosher salt. Spread in one layer, cut side-up, on the sheet pan. (Transfer only the tomatoes to the sheet pan—leave behind any juices in the bowl as they will tend to burn on the sheet pan.)

3. Roast the tomatoes until they are browned around the edges and on the bottom and slightly puckered (they will collapse more out of the oven), about 25 minutes for smaller cherry tomatoes, 32 to 35 minutes for larger ones. (There will be some blackening on the sheet pan.)

4. Let the tomatoes cool for a couple minutes on the sheet pan. To remove, gently peel them away from the paper. If they are sticking, lift the paper up and pop the tomatoes off by pressing the paper from behind.

5. If not using right away, refrigerate, covered, for a week, or freeze, well-wrapped, for several weeks.

Susie Middleton

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