How 'Bout Them (Roasted) Tomatoes? - Easy

So I had this pint of grape tomatoes on my kitchen counter, which I purchased to go with the salads I was serving this past week.  Several days (and salads) later, I still had that pint of grape tomatoes on my kitchen counter.  Just kept forgetting to toss a few on every salad heading out to the dining table.  Tomatoes keep only so long, and these were in danger of becoming compost food, which begets tiny tomato seedlings in the garden the following year.  Those seeds never seem to become inert from the heat generated by the pile.  Which is inconvenient when those seedlings pop up exactly where I don't want, like amongst the marigolds.  By the way, did you know that in colonial times, tomatoes were considered poisonous and were grown as ornamentals?  But I digress ...

Anyway, Nina from Kosher in the Kitch must have read my mind (or else peeked into my kitchen window).  Just as I was wondering what to do with the tomatoes, she went and posted a recipe for roasted grape tomatoes!  Woo-hoo!

My adaptation of her recipe omitted the garlic just in case I wanted to toss a few in a recipe where garlic would just not work (yes, there is such a thing ... can't think of one at the moment, but it must exist somewhere).  I also used kosher salt, doubling the quantity, instead of the table variety.

It is amazing how such few steps can create a gourmet treat!  Much more flavor than a naked tomato, but not quite as intense as sun-dried. So even if you are the type who thinks iceberg lettuce is exotic, you'll still love them.

So ... what can you do with roasted tomatoes, anyway?  Here are a couple of ideas (one vegan and one meat):

Flavors are more intense than they appear.

Good ol' reliable bruschetta.  Instead of diced fresh tomatoes as I normally do, here I subbed with the  roasted stuff, coarsely chopped.  Also left out the garlic and red onion.  Because of the intense tomato flavor I didn't miss 'em, although youngerSon said he prefers the original.

You can also toss a few onto your favorite baked or sauteed chicken dish. I wasn't in the mood to do a lot of patchke-ing tonight, so I went simple:  baked skinless, boneless breasts with potatoes and onions.  No real recipe here, just 2 onions, 2 potatoes, 1 package chicken breasts, white wine, salt, pepper and olive oil.  Bake 350F, tossing some roasted tomatoes over the chicken 30 minutes into the cooking. 

Now it's your turn.  How will you use roasted tomatoes?


Roasted Grape Tomatoes - Easy
Slightly adaped from Kosher in the Kitch

1 pint grape or cherry tomatoes (rinsed, green tops if any removed)
1 Tbl. olive oil
1 tsp. fresh rosemary, minced
1/2 tsp. kosher salt
1/4 tsp. coarsely grown black pepper

Preheat oven to 400F.  Line a baking sheet with parchment paper.

Cut each tomato in half, lengthwise, then place on prepared baking sheet.  Drizzle with the olive oil.  Sprinkle evenly with rosemary, salt and pepper.

Using clean hands or a couple of spoons, lightly toss so all tomato halved are coated (I used my hands ... olive oil is a great moisturizer).

Arrange them (the tomatoes, not your hands) cut side up on the baking sheet, then roast in preheated oven for 25-35 minutes, or until lightly browned.

Cool, then if not using right away place in a tightly covered container and refrigerate up 5 days.