Savor the season's peak flavors with Oven-Roasted Tomatoes; serve these as a side, or over pasta.
Courtesy of Alicia Ross
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- More from Alicia Ross with Beverly Mills
When the season's bounty of tomatoes comes in, tomatoes find their way into everything: breakfast, lunch and dinner. I don't mind because there's nothing better than fresh-from-the-farm tomatoes. Now that the season is waning, I'm suddenly hooked on roasted tomatoes.
Today's recipe started out as a desperate attempt to make late-season tomatoes taste like their earlier cousins with the bright taste of sunshine in every bite. I threw in some garlic for good measure, knowing how wonderful garlic mellows at high heat with salt and olive oil. Honestly, I was surprised at how amazing these tomatoes turned out. It all seemed too simple for the complex flavors. Another beautiful thing about this recipe is that every batch is slightly different, so boredom never sets in.
I continue to roast a batch every time I get tomatoes on special or a neighbor drops some by. Any type of tomato will roast, but the timing for this recipe is based on medium tomatoes. Yellow, orange or red, they all roast up full of flavor and excitement.
If you've never tried roasting fresh tomatoes, give it a whirl. I serve them as a side - straight out of the oven - or spin them in the food processor and make a quick sauce. Either way, it's a great way to enjoy tomatoes as their season comes to an end. Until next year.
Suggested menu: Oven-Roasted Tomatoes with Garlic with tricolor corkscrew pasta and a crisp green salad.
• Write to Beverly Mills and Alicia Ross at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, or firstname.lastname@example.org. More at the Desperation Dinners website, kitchenscoop.com.