Roasted Tomatoes: How To

Happy Friday! What a week. Am I right? Or was that only me? Feels like it’s been years since the last Friday. And that isn’t normally how I am. I know people that start talking about Friday the minute Monday rolls around. But I don’t, I enjoy my day to day life. Therefore, I try not to wish it away to fast! The world moves fast enough. But this week has felt long. Could be the weather.

I was looking forward to a real winter. We have not had one in YEARS. And boy howdy, did we get one. I can’t believe it. It’s still hanging on. We’ve had snow on the ground for pretty much the entire winter. And it’s even been cold. Last January, I spent my weekends in a sweatshirt on a four wheeler with my now husband and our dogs. This year, we’ve been bundled up, and my husband shovels a lot of snow!

I’ve enjoyed winter, but it’s time for spring. And you know what the one thing I don’t like in the winter is? Tomatoes that taste like Styrofoam from the grocery store. Gross. Of course, you can’t beat a tomato from the garden, but the grocery store tomatoes are appalling. So I buy the cherry tomatoes, in the little plastic cones. They taste the best store bought can do.

But then, I decided to roast those cherry tomatoes this winter. And my life was changed. Absolutely magically changed. This is the only way I want to eat a tomato now. Until I am picking one out of my own garden and slicing it to sprinkle a little salt on and eating just like that. Oh my heavens…. That is the life.

Now, I’m daydreaming about tomatoes in the summer, really cold beer, sunshine, and warmth.

I’ll leave you with that daydream. And this little how to for some roasted tomatoes. Yum!

Happy Cooking!

Roasted Tomatoes
  • 1 pint cherry or grape tomatoes
  • olive oil
  • coarse sea salt
  • black pepper
  1. Toss the tomatoes with oil, salt and pepper until coated. Use the seasonings to your taste or switch it up with flavored salt or spice blends.

  2. bake at 400 F for 20 minutes or broil for 8 to 10 minutes.


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