The cherry tomatoes have arrived! I wanted to use a bunch before they went bad and thought how delicious they would be roasted. Roasting vegetables is one my go to methods when I don’t want to spend a lot of time in the kitchen.
To roast the tomatoes I spread them on a cooking sheet and drizzled with olive oil and salt. No cutting or prepping needed. I set the oven a little low at 325 degrees so they would cook slowly. I let them roast for about 50 minutes and I shook the pan one time at about the 20 minute mark.
Roasting the tomatoes intensifies their sweetness and the skins become a little carmelized (yum!). The shriveled look is a good thing! That means they are done.
I think we could have eaten these by themselves and been happy but I added them to a linguine pasta and mixed in a couple of spoonfuls of homemade pesto. Such an easy and simple dinner!!
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