if zucchinis weren't growing in abundance, we can't forget about the tomatoes! so many tomatoes. now until september is tomato season & if you planted tomatoes in your garden earlier this year, chances are your garden is now full of perfectly sun ripened tomatoes. although, because they grow so fast & in such large quantities, it is almost impossible to eat them all fresh. my mom gave me a bag of tomatoes to go with her zucchini, than my aunt & uncle gave me another bag full of perfectly ripened cherry tomatoes. i figured this was the perfect opportunity to roast them & mix them pasta tossed in olive oil or eat them with a freshly baked baguette, similar to bruschetta. these tomatoes have a nice sweetness when roasted, which is balanced by the added splash of the balsamic vinegar. they can be served warm or cold & will last up to a week when refrigerated. what do you do with your tomatoes?!
- 2-3 cups ripe cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon quality balsamic
- 2 garlic cloves, minced
- 1 teaspoon freshly dried oregano
- salt & pepper, to taste
- 1 teaspoon fresh basil, chopped
- preheat oven to 375 degrees.
- in a large bowl toss tomatoes with the oil, vinegar, garlic, oregano, salt & pepper.
- transfer to a parchment lined baking sheet & roast for 20-25 minutes, until tomatoes begin to crack open.
- sprinkle with fresh basil & serve with a toasty warm baguette