The gaps between my posts haven’t become any shorter, despite my good intentions, but would you believe that I’ve been cooking a lot lately? I made a chocolate cake for Easter, developed a recipe for a pasta sauce, and have been experimenting with different frittatas–the ultimate kitchen sink meal if there ever was one. I love them so.
As I write this, I have a pan full of asparagus, carrots, and cauliflower drizzled with olive oil and sprinkled with rosemary and thyme roasting in the oven. I have a hard time being creative with vegetables and sticking them in the oven is my default position. After all, what brings out their earthiness more than slow cooking?
This is especially true with oven roasted tomatoes. I’m not one for sun dried tomatoes. They’re too tart and chewy. Too eighties. But tomatoes sprinkled with a bit of oil and roasted in the oven for an hour or so are full of robust flavour. Popping one in your mouth is like tasting sunshine.
It’s simple. Cut a bunch of campari tomatoes into halves–or roast them whole–and toss with some olive oil and salt. Bake in a 350F oven for about an hour to an hour and a half, depending on how deeply roasted you want them. I store mine in a clean glass jar with some more olive oil poured over them.
Use them in pasta dishes, for bruscetta, on polenta. The possibilities are endless.