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The winter time is not necessarily the best time to get good, tasty tomatoes [here in the midwest]. But if I had to give up all the fruits and vegetables that aren’t in season in the winter, I’d be pretty bored with pears, bananas and lettuce….So, here is a quick and easy recipe to brighten up tomatoes so we have variety in our diets!


  • 2 pints grape or cherry tomatoes, rinsed and dried
  • 1/2 cup sun-dried tomatoes, soaked in boiling, hot water for 15 minutes and drained well, then chopped
  • olive oil
  • salt and pepper to taste
  • 2 t. sugar

Preheat oven to 400 degrees. Combine all tomatoes (grape and sun-dried) and olive oil-you can do this right on the baking pan. There should be enough oil to cover the tomatoes, about 1-2 tablespoons should be enough. Sprinkle tomatoes with salt and pepper, and sugar; mix so that seasonings are evenly distributed. Roast tomatoes for 30-40 minutes, stirring tomatoes half-way through roasting process. The grape/cherry tomatoes are done when they have burst, released their fluids, and almost all fluids have dissipated; the sun-dried tomatoes should have softened up.

At this point, you can use your roasted tomatoes by themselves, or combine them with rice or pasta for a side-dish. I decided to make it into some bruschetta….

I toasted some whole grain ciabatta bread (any bread would work, of course), and spread goat cheese onto the bread. Then I topped that with the roasted tomatoes. It was delicious! If you don’t like/have goat cheese-any cheese would do, or even cream cheese would be nice too.