Best! Roasted Tomatoes

04BowlNICEbfLOWhat to do with a rapidly aging bowl of cherry and grape tomatoes? I wasn’t feeling the love for making a batch of warm tomato relish, and didn’t really have the time to make Afternoon Delight Tomatoes.

A quick trip to da Google yielded this recipe from the barefoot contessa. The contessa called for using plum tomatoes, and she didn’t happen to mention using Aleppo Pepper at all, but I am certain she would enjoy the addition – I know I did – my new Best! tomato spread.

•2 or 3 dozen cherry and/or grape tomatoes, halved or quartered
•4 tbsp good olive oil
•1-1/2 tbsp balsamic vinegar
•2 large garlic cloves, minced
•2 tsp sugar
•1-1/2 tsp kosher salt
•1/2 tsp freshly ground black pepper
03bfLO•1/2 tsp Aleppo pepper (optional – but you really should look for and check this out – it is lovely)

Heat the oven to 450º.

Place the tomatoes and garlic on a large rimmed baking pan – I used a glass 13×9.

Drizzle with the oil and vinegar, then sprinkle with the seasonings and give a bit of a toss to spread all that goodness around.

06SammichSlicedbfLOPop into the oven for 20 to 30 minutes – until the tomatoes are beginning to darken and the mixture is reduced to a thick, almost jam-like consistency. Yum.

Serve warm, or at room temperature.

I’ve used some in a salad, and some as a spread on a sammich (very nice), and of course, they are fantastic simply spread on a bit of crusty French or sourdough bread.

What a nice ending for these once slightly puckered and sad-looking tomatoes.

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