Remember the too-many-tomatoes conundrum? It continues. So here is a better, easier, sexier way of roasting them, via your fave food goddess Nigella Lawson. Even the recipe's name is sexy, don't you think? Nigella, you tease, you.
Preheat oven to 450.
Put many cherry tomatoes (sliced in half; such a good way of using up all those split ones that were left on the plants too long) in a glass baking dish.
Throw in olive oil, salt, pepper, fresh thyme, fresh basil, dried Italian seasoning, crushed red pepper, whatever you've got.
Here's the fiddly part: the tomatoes really like to be right side up. I understand if this is not possible, but I've tried it both ways and they really come out better if they're facing up. Plus they look very cute and eager.
Put them in the oven. Now turn the oven off. Leave overnight. No peeking!
In the morning you will have lovely roasted tomatoes that are fantab over pasta or couscous for lunch. I swear to you this is true!
That time we went to Tofino
2 years ago