Sandwiches, salads, soups, pizzas, pasta, flatbreads, pastries, charcuterie board, frittatas, quiche…if it’s savory, chances are these Use in Everything Roasted Tomatoes will work brilliantly as a secondary ingredient or as best in show. Roasting them transforms even disappointing tomatoes; changing their flavor to bright and intense. The marinade of balsamic, garlic and crushed red pepper elevates them even further. Dip crusty bread in any residual oily vinegary leftover marinade; perfect with some good cheese and a glass of white wine.Jump to Recipe
When roasted, the tomatoes need to be shriveled and somewhat dried-out but not so much that they’re dry. If that makes sense. In the pic above, you can see the tomatoes still have a little plumpness about them. Roasting them almost to the point of dry intensives the tomato’s flavor. When added to a marinade, the tomatoes become plump, absorbing the flavors of the marinade. I keep the marinade quite simple but feel free to add any herbs or spices your imagination can dream up just keep in mind what you most likely serve them with.
Use in Everything Roasted Tomatoes are so good I eat them straight from the jar. Some crusty artisan bread, a good sharp cheddar and a bottle of woody chardonnay and I’m a happy, happy girl. Toodles, Lovoni xo
USE-IN-EVERYTHING MARINATED ROASTED TOMATOES
- 2 lbs grape or cherry tomatoes, halved
- A good pinch of sea salt and freshly ground pepper
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon crushed red pepper chili flakes
- Preheat the oven to 350°F (180°C) regular bake. Line a large baking sheet with parchment paper.
- Arrange the tomatoes, cut side up on the baking sheet. Sprinkle quite liberally with salt and pepper. Bake for 1 1/2 hours until the tomatoes are semi-wrinkled so they look halfway between plump and dried (see photos).
- Combine oil, vinegar, garlic, red pepper, a good pinch of sugar, salt and pepper in a 2 cups (500ml) jar with a lid. Add the warm tomatoes and gently stir to combine. Store in the fridge up to 2 weeks. The olive oil will solidify in the fridge so let the jar sit out for about 20 to 30 minutes before serving. Makes about 1 1/2 cups.