These roasted tomatoes recipe is a great way to use up all the tomatoes you have harvested. It is so versatile that you can use it in many different ways. These are just a few that I suggest, but Im sure you can think of more ways to use it.
This season I grew cherry tomatoes in a pot and I was surprised how much fruit I harvested. In the past I have tried growing tomatoes but they always succumbed to powdery mildew or wilt. But that didn’t stop me from trying. I noticed I had more luck with small varieties such as Sweet 100, Patio, mini heirloom, Sungold, and Yellow Pear.
Have you tried roasting fresh tomatoes? Well, let me tell you its so delicious! The flavor gets sweeter and robust. Of course, there is nothing better than using freshly picked summer tomatoes. I leave them on the vine because it looks good for presentation.
As for flavorings, I add garlic, olive oil, and season it well with salt and freshly ground pepper. Simple as that, you don’t need anything else. When ready to serve, sprinkle chopped fresh basil on top.
After roasting the tomatoes, I use it as a spread or dip for toasted/grilled baguette slices. This is a great appetizer or side dish, especially when you are entertaining.
When I broil salmon, I spoon the roasted tomatoes with its juices on top with chopped basil and it is divine! I can eat this everyday and I won’t get tired of it. This can also be used with any grilled meat, fish or vegetables.
And for pasta? This roasted tomatoes is the best pasta sauce ever! Just boil the pasta according to package direction until al dente. Then drain the pasta and add the roasted tomatoes with its juices. Top it with chopped fresh basil and grated parmiggiano cheese and voila! Easy summer dinner.