And this time of year, just on the verge of the perfect tomato season, I am looking for ways great ways to serve up these red beauties outside of two slices of sourdough bread. After reading a New York Times article about Roasted Winter Tomatoes, I took it upon myself to try something similar the other night for dinner.
I started with a mix of tomatoes from our table, a few Heirlooms, some Romas, and a handful of yellow cherry tomatoes. Then just gave them a rough cut to make the sizes slightly more even for roasting and waited for the oven hit 400°.
I tossed them with a fair amount of olive oil, salt (one thing I learned while cooking professionally, is always use more salt than you might naturally, it is the foundation of the whole meal), pepper, two cloves of garlic and thyme. Then on a sheet pan it went with just some parchment paper to help with clean-up and into the oven they went.
I let them roast until they had a nice amount of char on them, I wasn’t as worried about them holding their shape as I was tossing them in with pasta to make a light sauce. Though depending on how you are wanting to use your roasted tomatoes either leaving them whole or simply cutting them in half will help preserve their shape.
I pulled everything together by cooking some of our fresh pasta al dente, tossing the warm tomatoes and pasta together, and I was sure to scrape the oil and bit off the parchment paper in with the pasta. Then finished with a bit of fresh herbs, spinach, and burrata (if you haven’t tired burrata before, consider this your invitation). Now this is how I did it, but the brilliance of these Not Quite Summer Tomatoes is they are great in a bunch of ways. An appetizer of roasted tomatoes, goat cheese, and arugula is a crowd pleaser. Or top your burgers with their roasty flavors. Another suggestion I love is halved and topped with Parmesan as a side dish.
I guess the only suggestion is dig into tomatoes now, no need to hold out until July.