“Three tomatoes are walking down the street. A papa tomato, a mama tomato, and a little baby tomato. Baby tomato starts lagging behind. Papa tomato get angry, goes over to baby tomato, squishes him … and says, “Ketchup!”
~ Uma Thurman as Mia Wallace in Pulp Fiction
Well, we’re not making ketchup today (nor are we watching Pulp Fiction, which is a shame, because I heart that movie really hard) … but we are turning tiny cherry tomatoes into even tinier flavor bombs that scream, “Summer is here!”
As if picked-from-the-vine tomatoes weren’t already delicious enough, roasting them brings out their natural sweetness and takes that ubiquitous summer tomato flavor to a whole new level … leaving you with something so simple — yet so elegant — your taste buds won’t believe it.
See what I mean?
- 1 pint cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- Sea salt
- Black pepper
- Preheat the oven to 225°F.
- Cut the tomatoes in half, then place them in a medium-sized bowl. Drizzle the olive oil over the tomatoes, then lightly season with salt and pepper. Stir together so that all the tomatoes are coated.
- Pour the coated tomatoes onto a baking sheet covered with parchment paper.
- Roast the tomatoes in the oven for about two hours, or until the tomatoes are shriveled and mostly dry.
- Cool slightly and use immediately, or cool completely and store in an air-tight container for up to 5 days.
So, what can one do with these little bites of summer? Namely, anything.
Add them to a pasta dish, use them as a sandwich topping or in salsa, or just eat them as a snack … no matter what you to with them, your taste buds will be screaming, “Summer is here!”