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.
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.