Red, ripe homegrown tomatoes just may be the perfect summer food. I eat my fill of raw slices with a sprinkle of cracked pepper, a wedge of fresh mozzarella, and a just-picked basil leaf.
Pair those summer tomatoes with fruity olive oil and you have a match made in heaven. Roasted together, the tomatoes’ sweet, acidic, earthy flavor intensifies beautifully and gently flavors the oil with their goodness. Enjoy these meltingly soft nuggets warm, spread over a chunk of sourdough bread. Spread the oil over toast and layer the tomatoes between crisp bacon slices and lettuce for an intensely flavored BLT sandwich.
Small tomatoes, such as multi-colored cherry or grape tomatoes, are at their peak right now. Spread an assortment out on a rimmed baking sheet to roast quickly in a hot oven. The convection setting works wonders to concentrate flavors and promote browning. Add garlic or herbs as desired. Be sure to enjoy all the flavorful oil in the roasting pan.
Stockpile containers of the roasted tomatoes to add to pasta salads or to pile over grilled fish, eggplant, or zucchini. Make a quick corn salad by mixing the warm tomatoes with fresh sweet corn kernels sliced off their cobs. Stir 1 or 2 cans (drained) white beans or chickpeas into the warm tomatoes for a simple meatless main dish.
Tomatoes for breakfast? All summer long in our house. Pile the warm tomatoes over a piece of toasted French bread or brioche and top with a poached or fried egg.
For an easy appetizer, spread a thick layer of labneh (thick Middle Eastern yogurt) or ricotta in the bottom of a serving dish. Top with the warm tomatoes and shower with chopped fresh chives. Serve as a luxurious spread for toast or crackers.
For a main course that just tastes of summer, toss the roasted tomatoes with angel hair pasta, tiny balls of fresh mozzarella, and bacon-seared scallops.
Oven-Roasted Cherry Tomatoes
Makes 3 cups
