Whenever grape tomatoes go on sale, like they did last week, I buy two pints to slow-roast. Especially in the nine month waiting game for summer, the concentrated flavour from the roasting makes up for the anemic, out-of-season tomato. It’s so strong, in fact, that these tomatoes are no good on their own – their flavour overwhelms. Instead, tangy, sweet and melt-in-your-mouth, they are a building block, a finishing touch that turns an otherwise humble meal into something decadent.
I’ve spread spoonfuls onto crusty baguette to make bruschetta. I’ve added the whole batch to pasta sauce to infuse it with extra flavour, and upped the olive oil content to make it work as a pasta sauce all on its own. Use a handful as a condiment for sandwiches, add a few to a leafy salad, or fold some into an omelette with a few spoonfuls of pesto. They get along swimmingly with goat cheese. If you’re not already sold, these tomatoes keep in your fridge for a good five days, so you can roast them when you have time and break them out later, when you don’t. Instant awesome.
adapted from the Improvisational Cook
2 pints cherry or grape tomatoes
zest of 1 lemon
salt & pepper
1. Slice tomatoes in half lengthwise, and scrape them into a medium bowl. Drizzle with olive oil and toss until evenly coated.
2. Arrange tomatoes cut side up on a baking sheet (lined with aluminum foil or parchment paper if you have it – it will cut down clean up time significantly). Sprinkle with sugar, salt and pepper. Roast at 325 degrees for 45-60 minutes, or until shriveled and beginning to brown. Scrape tomatoes into a medium bowl, and stir in lemon zest and another drizzle of olive oil. Use immediately or refrigerate for up to 5 days.