Roasted cherry tomatoes
The weather is warm, but our own growing season has just begun. Many fruits and vegetables in our markets now were picked before they turned fully ripe (to make shipping easier), so they taste disappointing. One lackluster fruit is tomatoes. To intensify their flavor, roast them in a hot oven with a sprinkle of fresh herbs. Toss the charred tomatoes with penne, serve them as a side dish with roast chicken or grilled salmon, or spoon them onto crusty bread.
|2||pints cherry tomatoes|
|Olive oil (for sprinkling)|
|1||tablespoon chopped fresh thyme or oregano|
|Salt and pepper, to taste|
2. Roast the tomatoes for 50 minutes or until they are soft and lightly charred at the edges. Turn them several times as they cook. If you like, turn on the broiler and cook the tomatoes for 2 minutes, watching them carefully and turning them halfway through cooking, or until they are charred.