The day before yesterday, I had lunch with one of my friends at my favorite little local deli. Aaahhhh, summer ... I love that it gives me the opportunity to lunch with friends! And I love that it gives me the opportunity to frequent my favorite little deli. I would go every day if I could, I swear. Their salads and sandwiches are soooo yummy, with not-your-ordinary ingredients and flavor combinations. Not that there's anything wrong with a regular ol' turkey sandwich with some lettuce and tomatoes on it ... but, oh how I love things to be a bit more zippy than that.
One of my favorite not-so-ordinary ingredients at the deli? Roasted tomatoes! In their sandwiches ... on their salads ... in their wraps... Not just sliced fresh tomatoes. Seasoned and roasted fresh tomatoes. Little hunks of tomato heaven, if you ask me.
So, can you guess what I got for lunch?
Uh-huh ... something with roasted tomatoes! A big ol' Mediterranean salad with big ol' hunks of delicious roasted tomatoes, to be exact.
One day when I was at said little deli, they just happened to be preparing several huge pans of tomatoes for roasting. So I watched. (Of course I did!) And I thought ... hey, I can do that!
And I did.
Now I can prepare my own little hunks of tomato heaven. And here's all you do ...
Cut some fresh tomatoes into thick slices and/or pretty sizeable hunks, like this:
As you can see, I wasn't real precise about my cutting. Some are in thick slices, some are in hunks ... quarters for medium-to-small tomatoes and eigths for larger tomatoes. I don't bother to totally seed the tomatoes, but if you happen to run across a large pool of seeds, it's best to take them out. I just flick 'em out with the tip of my knife.
Toss the tomatoes with olive oil and then season with sea salt, freshly ground black pepper, fresh garlic, and some basil and oregano.
Lay the tomatoes out in a single layer on a foil-lined pan and ...
... roast them in the oven for about 45 minutes.
And, voila! ... easy home-roasted tomatoes for your sandwiches, salads, or wraps.
Or, just use them to whip up a quick sauce for pasta. This is one I whipped up on the fly one evening after roasting some tomatoes. I sauteed a little garlic in olive oil, then tossed in some roasted tomatoes, kalamata olives, and capers. Next, I poured in a bit of white wine and let it all simmer together for about 20 minutes. Oh. My. Goodness. It was delicious! And so simple.
So, go ahead. Roast up some of those oodles of tomatoes you've got coming out of your garden and see what wonderful things you can whip up with them. I'd love to hear what you come up with!
But don't worry favorite little deli ... just because I can whip these up at home doesn't mean I'll come see you any less.
I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!
Roasted Tomatoes
Please note, this is more of a method than a specific recipe. Amounts are not specific, and vary with the amount of tomatoes and to personal taste.
Ingredients
Tomatoes, thickly sliced or cut in hunks (or, halved grape or cherry tomatoes)
Extra virgin olive oil
Sea salt
Freshly ground black pepper
Dried basil
Dried oregano
Fresh garlic, minced
Directions
1. Place cut tomatoes in a bowl; toss with olive oil. Sprinkle with a little sea salt, black pepper, basil, and oregano. Toss to coat. Add minced garlic; toss to coat.
2. Line a baking sheet with aluminum foil; lightly spray with nonstick cooking spray. Lay tomatoes in a single layer on baking sheet. Do not crowd the pan.
3. Roast in a 400 degree oven for about 45 to 60 minutes. (Mine are usually done pretty close to the 45 minute mark, but some tomatoes could take a bit longer.)
Use in sandwiches, salads, wraps, and sauces.
Enjoy!
This post is linked with It's a Keeper Thursday hosted by It's a Keeper, Tutorial Tips & Tidbits hosted by Stone Gable, Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Rattlebridge Farm, Inspiration Friday hosted by At the Picket Fence, Weekend Bloggy Reading hosted by Serenity Now, Foodie Friday hosted by Simple Living with Diane Balch, Weekend Potluck hosted by The Country Cook, Strut Your Stuff hosted by Six Sisters' Stuff, Weekend Wrap Up Party hosted by Tatertots & Jello, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Nap Time, Scrumptious Sunday hosted by Addicted to Recipes, Nifty Thrifty Sunday hosted by Nifty Thrifty Things, Sunday Showcase Party hosted by Under the Table and Dreaming, On the Menu Monday hosted by Stone Gable, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef In Training, Whacha Whipped Up Wednesday hosted by DJ's Sugar Shack, Cast Party Wednesday hosted by Lady Behind the Curtain, Share Your Creations hosted by Kristen's Creations.
The day before yesterday, I had lunch with one of my friends at my favorite little local deli. Aaahhhh, summer ... I love that it gives me the opportunity to lunch with friends! And I love that it gives me the opportunity to frequent my favorite little deli. I would go every day if I could, I swear. Their salads and sandwiches are soooo yummy, with not-your-ordinary ingredients and flavor combinations. Not that there's anything wrong with a regular ol' turkey sandwich with some lettuce and tomatoes on it ... but, oh how I love things to be a bit more zippy than that.
One of my favorite not-so-ordinary ingredients at the deli? Roasted tomatoes! In their sandwiches ... on their salads ... in their wraps... Not just sliced fresh tomatoes. Seasoned and roasted fresh tomatoes. Little hunks of tomato heaven, if you ask me.
So, can you guess what I got for lunch?
Uh-huh ... something with roasted tomatoes! A big ol' Mediterranean salad with big ol' hunks of delicious roasted tomatoes, to be exact.
One day when I was at said little deli, they just happened to be preparing several huge pans of tomatoes for roasting. So I watched. (Of course I did!) And I thought ... hey, I can do that!
And I did.
Now I can prepare my own little hunks of tomato heaven. And here's all you do ...
Cut some fresh tomatoes into thick slices and/or pretty sizeable hunks, like this:
As you can see, I wasn't real precise about my cutting. Some are in thick slices, some are in hunks ... quarters for medium-to-small tomatoes and eigths for larger tomatoes. I don't bother to totally seed the tomatoes, but if you happen to run across a large pool of seeds, it's best to take them out. I just flick 'em out with the tip of my knife.
Toss the tomatoes with olive oil and then season with sea salt, freshly ground black pepper, fresh garlic, and some basil and oregano.
Lay the tomatoes out in a single layer on a foil-lined pan and ...
... roast them in the oven for about 45 minutes.
And, voila! ... easy home-roasted tomatoes for your sandwiches, salads, or wraps.
Or, just use them to whip up a quick sauce for pasta. This is one I whipped up on the fly one evening after roasting some tomatoes. I sauteed a little garlic in olive oil, then tossed in some roasted tomatoes, kalamata olives, and capers. Next, I poured in a bit of white wine and let it all simmer together for about 20 minutes. Oh. My. Goodness. It was delicious! And so simple.
So, go ahead. Roast up some of those oodles of tomatoes you've got coming out of your garden and see what wonderful things you can whip up with them. I'd love to hear what you come up with!
But don't worry favorite little deli ... just because I can whip these up at home doesn't mean I'll come see you any less.
I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!
Roasted Tomatoes
Please note, this is more of a method than a specific recipe. Amounts are not specific, and vary with the amount of tomatoes and to personal taste.
Ingredients
Tomatoes, thickly sliced or cut in hunks (or, halved grape or cherry tomatoes)
Extra virgin olive oil
Sea salt
Freshly ground black pepper
Dried basil
Dried oregano
Fresh garlic, minced
Directions
1. Place cut tomatoes in a bowl; toss with olive oil. Sprinkle with a little sea salt, black pepper, basil, and oregano. Toss to coat. Add minced garlic; toss to coat.
2. Line a baking sheet with aluminum foil; lightly spray with nonstick cooking spray. Lay tomatoes in a single layer on baking sheet. Do not crowd the pan.
3. Roast in a 400 degree oven for about 45 to 60 minutes. (Mine are usually done pretty close to the 45 minute mark, but some tomatoes could take a bit longer.)
Use in sandwiches, salads, wraps, and sauces.
Enjoy!
This post is linked with It's a Keeper Thursday hosted by It's a Keeper, Tutorial Tips & Tidbits hosted by Stone Gable, Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Rattlebridge Farm, Inspiration Friday hosted by At the Picket Fence, Weekend Bloggy Reading hosted by Serenity Now, Foodie Friday hosted by Simple Living with Diane Balch, Weekend Potluck hosted by The Country Cook, Strut Your Stuff hosted by Six Sisters' Stuff, Weekend Wrap Up Party hosted by Tatertots & Jello, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Nap Time, Scrumptious Sunday hosted by Addicted to Recipes, Nifty Thrifty Sunday hosted by Nifty Thrifty Things, Sunday Showcase Party hosted by Under the Table and Dreaming, On the Menu Monday hosted by Stone Gable, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef In Training, Whacha Whipped Up Wednesday hosted by DJ's Sugar Shack, Cast Party Wednesday hosted by Lady Behind the Curtain, Share Your Creations hosted by Kristen's Creations.
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