Roasted Tomatoes

Here we are at the end of October and the tomato plants — especially the cherry-style tomatoes — are still producing.

These to tomatoes are hooked together like Siamese twins.
These two tomatoes are hooked together like Siamese twins.

Charlie picked a large bowl of these tomatoes (250 he tells me) and tossed them with oil and chopped fresh rosemary. He added a sprinkle of sugar to the tomatoes to counteract the acidity.

Oiled tomatoes and rosemary on a baking sheet.
Oiled tomatoes and rosemary on a baking sheet.

He spread them out on a baking tray and roasted them at 400 degrees for about an  hour.

In the oven the tomatoes shrivel up but the flavor gets uber intense.
In the oven the tomatoes shrivel up but the flavor gets uber intense.

I’ve been eating them on whole grain toast or warm in a bowl with grated parmesan cheese.

About two tablespoons remain of the flavorful morsels.
About two tablespoons remain of the flavorful morsels.

They would also be good with pasta.

Charlie picked some green tomatoes from the ground. We're wondering if they would be good roasted.
Charlie picked some green tomatoes from the ground. We’re wondering if they would be good roasted.

So flavorful.

I steam these French filet beans until just tender.
I steam these French filet beans until just tender.

I think I also ate the last of the green beans until next summer.

Do you roast vegetables? What’s your favorite?

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Author: Jo

Welcome to The Glade, where the second generation of renovations has just begun and the mania about our home, music and other passions fill our days and nights. We’re Charlie and Jo in the music world; Mary Jo and Charles to family; and JoJo and Charlie to each other. We are renovating a midcentury house in a Victorian historic district where we want to live there the rest of our lives. It's a 1946 house located in Maryland. We were married in this house. Thus far (pre-blog) we refinished cabinets, added a window seat (still working on the cushion), rearranged a wall in the guest house due to sink/vanity replacement, planted a vegetable garden, and other quick and not-so-quick fixes. So this latest zeal for construction is the result of my having lived here since 1997 and feeling a need to ready the house for the next chapter and beyond.

4 thoughts on “Roasted Tomatoes”

  1. Yes I roast veggies…hard to say if I have a favorite as I love all veggies roasted, not roasted, boiled, fresh, however! Your tomatoes look amazing. I bet were super tasty! Have a wonderful day. Happy fall, Koko❀

  2. i love roasted vegetables! i cube red potatoes, sweet potatoes, sweet onions and carrots, toss them with butter and/or olive oil + seasonings, and roast them at 400 for an hour, stirring every 20 minutes. i roast them in a cast iron skillet in the oven. they are sooooooooo good! i think any vegetables roasted for an hour are probably yummy 🙂

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