tomato season – roasted tomatoes

roasted tomatoes on toast

It is the beginning of full blown tomato harvesting in my garden. I planted fourteen plants this year, and three or four other plants have sprung up so I don’t think I am going to be short of tomatoes. I think I’ll be begging for mercy.

One of the best summer pleasures for me is fresh tomato on toast with basil for breakfast and I have eaten this a couple of times already. But last night I harvested a big bowlful of orange, red and yellow cherry tomatoes and I thought I’d roast a few to go with dinner as a side dish. They were so delicious that when I got up this morning I roasted some more to have on toast for breakfast. These are really simple to make and you end up with the squishy cooked tomatoes in a garlicky, basil flavoured syrup that is fabulous with crunchy toast. Just as yummy as the recently published stuffed tomatoes but with no work. Let’s face it nobody wants to stuff a tomato first thing in the morning before coffee.

These are the kind of tomatoes that I WISH I got at cafes when they offer roasted tomatoes. I have never had a decent cafe tomato. They are inevitably tasteless, underseasoned and not properly cooked, just a warmed up raw tomato – yuk. I am particularly fussy though, I loathe half cooked tomatoes, I prefer them either raw or cooked. Rant over.

These tomatoes are proof of my theory that roasting improves everything.

roasted tomatoes

 

roasted tomatoes
 
prep time
cook time
total time
 
author:
recipe type: savoury, breakfast, side dish
serves: 1
ingredients
  • 12 cherry tomatoes
  • 1 clove garlic
  • 2 teaspoons
  • olive oil
  • salt
  • fresh basil leaves
instructions
  1. Put the cherry tomatoes into a small ramekin in a single layer and pierce several times with a knife point
  2. Sprinkle with salt
  3. Crush the garlic and mix with the oil
  4. Drizzle the oil over the top
  5. Bake in a 250 C oven for about 25 minutes until collapsed and bubbling. Check them after 15 and stir and squish them a bit.
  6. Remove from oven and sprinkle with chopped basil leaves.

 

 

6 comments

  1. Saucy 7 says:

    I too am starting to drown in tomatoes and zucchini. So I roasted some tomatoes per your recipe and then used a vegetable peeler to make zucchini ‘noodles’ and voila! Dinner done and dusted.

  2. Catherine says:

    What a gorgeous recipe, Rosalie! I do love the sweetness of roasted tomatoes. Thank you so much for joining in on my challenge this month!

    Catherine

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