I love tomatoes. Raw, stewed, cooked in sauce, you name a method and I'll pretty much make them that way and eat it. Oh sure, they don't have the cheesy goodness of Cheetos but they are damn fine.
One of the ways I like tomatoes is roasted. Putting a little fire to them brings out the sweetness. That sounds like something JR would say about me. Sorry, TMI.
I'm almost embarrassed to call this a recipe. It doesn't involve tons of pots, pans, measuring devices, or cheese. This is just basic stuff. It's how you use the tomatoes after you roast them that can get complicated. I said "you". Me? I tossed them with green beans cooked in butter and white wine and fettuccine noodles. Yummy!
There are no rules here.
1. Wash a couple of pints of cherry or grape tomatoes. You can do this with regular tomatoes but then you have to cut them, salt them, drain them, etc to get them to roast correctly. Way too much trouble for me.
2. Place in tomatoes on a sheet pan.
3. Drizzle with olive oil.
4. Add 5 or 6 cloves of garlic. Crushed and peeled.
5. Sprinkle on a couple of tablespoons of Rosemary or twice that amount of chopped fresh Rosemary.
6. Bake at 400 degrees for 20 minutes.
I've been know to eat these right out of the pan. I tend to burn my tongue a lot.
Suggested uses: Pizza topping, salsa and pasta sauce. Just to name a few.
Please have a Meatless Monday or Wednesday or Friday. Just one day this week.