Receta Roast Tomatoes- Little Food Big Dinner
Food
5 May 2014
By Greg Henry
Can little roast tomatoes be a big meal? I hope so because they’re for dinner. I might serve them with toasted baguette and a green salad, and I might not.
I am so busy these days I don’t even have time to make full-sized food. So it’s appetizer-sized portions for breakfast, lunch & dinner, and no one’s complaining.
Take these tasty little bites: Juicy Roasted Tomatoes with Oregano and Garlic. They’re nothing more than on the vine tomatoes roasted in a 400 degree oven. I don’t know the variety of tomato, but my local Latin market calls them cherry tomatoes. It carries them 8 months out of the year, so they make regular appearances at my house. They’re bigger than what I’d call a cherry tomato, but smaller than most other types. I’m tempted to say that they’re Sweet 100s, but that’s a patented hybrid and this market is not the type of place to carry brand name produce. Anyway, these tomatoes (no matter what they’re called) make great roast tomatoes because they’re neither too big nor too small. They cook up quickly with just the right char on the outside. They have a luscious texture yet don’t fall apart completely when roasted.
I’m not exactly sure roast tomatoes deserve an entire post all their own. But I’m on my way to Florida and I wanted (no needed) to bring something new and luscious to the pages of this blog before I left town. Three days without a new post is almost as stressful to me as an unmade bed. I cannot concentrate if there is even one single unmade bed in my house. I bet you’re the same way, huh?
Oh and don’t get me started on a fully stocked underwear drawer. If I don’t have at least three pairs of clean undies in my top drawer I get positively antsy. I mean you never know what the day might hold.
But I have digressed royally, and I really don’t have time for digressions. I’m here to convince you that little food can make great big blog posts. It can be a satisfying small plate dinner too. However, if you’re more of a traditionalist these roast tomatoes can be tossed with pasta, fresh herbs and Parmesan cheese for super quick full-sized meal. GREG
Ingredients
- 1½ pound tomatoes on the vine (about 8-9 Sweet 100s or similarly sized tomatoes)
- 1 clove garlic (peeled and minced)
- 2 teaspoon dried oregano (if using fresh use 50% more)
- 2 tablespoon extra-virgin olive oil
Directions
Place the oven rack in the top position. Preheat oven at 400 degrees F.
Remove tomatoes from vine. If the tomatoes are bigger than 1 ½-inches in diameter, halve them. If they are more than 3-inhes in diameter quarter them. Smaller tomatoes may be left whole.
In a medium bowl gently toss the tomatoes with the remaining ingredients until well coated. Pour the mixture into a baking dish just large enough to hold the tomatoes in a single layer. Arrange the tomatoes cut side up.
Roast in the heated oven until the skins blister and the flesh is quite soft but still holds its shape, 25 to 30 minutes, depending on size.
Serve warm or at room temperature.
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