We had a mid-October heat wave here last week, causing some late-season green tomatoes that were still hanging on in the garden to ripen.
They weren’t the awesomely ripe, juicy tomatoes of late summer, and there weren’t really enough of them to make a substantial sauce with, but I didn’t want them to go to waste.
I opted to roast them, which is my favorite way to eat cherry tomatoes anyway 🙂
It is super simple, and definitely worth the hour’s wait.
Roasted Cherry Tomatoes
a quantity of cherry tomatoes (any variety – I used Sweet 100s and Sungolds here)
fresh garlic, broken into cloves, unpeeled (i used a whole head but use whatever you want)
salt & pepper
fresh thyme (or rosemary, or whatever)
Preheat oven to 400F
Place the tomatoes and garlic in an oven-safe container, large enough so they fit snugly but in a single layer. A flat-bottomed casserole dish, or pie plate, or gratin dish works well.
Add enough olive oil to coat them thickly. You don’t want them swimming in oil, but don’t be stingy.
Tuck the thyme sprigs in between the tomatoes and garlic, so they’re not sticking out (they’ll burn).
Sprinkle with salt and pepper
Bake for about an hour, until they’ve deflated and browned a little bit.
At this point, depending on how much you have made, you can use it as a pasta sauce, or a bruschetta topping, or – my favorite – a pizza topping.
We took a plain Costco take-and-bake cheese pizza, topped it with the roasted tomatoes and garlic, some kalamata olives, artichoke hearts, red onion, basil, and goat cheese. Num.