Let’s hear it one more time for tomatoes? This is Florida, and our so-called seasons start way late. It’s finally cooling down this week and this morning was foggy and in the 60s, but I’m still finding cherry tomatoes at the market along with all kinds of squash: blue hubbard, delicata, turban, acorn, and butternut. Fall, sort of.
I’m buying two or four of these cherry tomato baskets at a time as long as they keep showing up. I usually spread them out onto a baking sheet lined with parchment paper and shake the sheet until they all glisten from a glug or two of olive oil. Sprinkle with coarse salt and roast them at 400 degrees. Give them about 30 minutes, maybe 40. By then, I’ve figured out something for dinner.
Toss the roasted tomatoes into a bowl of pasta or an omelet with gobs of goat cheese. Stir into polenta. Maybe a sandwich the next day? Roasted tomatoes are like little bombs, intense with flavor and amping up anything you add them to. I keep roasting them whole, which really makes them little bombs. They might explode when you crack open the oven door for a peek. Just be careful. If that’s too much excitement, feel free to halve them. I like them that way, too, but pop them into the oven whole and you’ll be rewarded for very little effort. Easy like summer days.