Roasted Tomatoes: 2 Ways

Ahhhh….summertime tomatoes! Or “Sunshine Candy” as I like to call them 🙂 Made even sweeter by roasting in the oven. Your kids will love these because they are so yummy and juicy! And you will love how easy they are to cook. For a simple weeknight meal serve them on top of grilled fish, seafood, chicken, or steak. Or for a fancy brunch — like I did for my dad and husband on Father’s Day this year — as a side to Salmon Benedict and fresh berries!

Here are two ways to roast tomatoes. The first uses larger tomatoes. The second uses cherry tomatoes.

Garlic Roasted Tomatoes
Cut each tomato in half.
Salt and pepper each half.
Sprinkle a little Herbs De Provence (optional).
Put tomatoes face up in on a parchment lined baking sheet or cast iron pan.
Roughly chop up some garlic and sprinkle it on the tomatoes. Use your finger to gently press the garlic into the tomato (into the seeded part) where possible. Don’t worry too much about this step, but it will help keep the garlic on the tomato.
Drizzle each tomato with olive oil.
Top each tomato with breadcrumbs and parmesan cheese (optional).
Bake at 400 for approximately 15-20 minutes.

Balsamic Roasted Cherry Tomatoes
1–2 dozen cherry tomatoes
3 garlic cloves – thinly sliced
1 TBSP olive oil
1 TBSP balsamic vinegar (optional)
Salt and Pepper
2 TBSP chopped fresh basil

Set oven for 400 degrees.
Line baking sheet with parchment paper.
Spread cherry tomatoes out on parchment paper. Cut larger cherry tomatoes in half.
Drizzle on olive oil, balsamic vinegar, salt and pepper and toss with the tomatoes.
Roast for 15-20 minutes until the tomatoes are soft and slightly caramelized.
(Stir tomatoes every 10 minutes or so for even roasting).
Gently stir in basil before serving.