Parfait! Afternoon Delight Tomatoes

01TomatoesBowlbfLOTis the season for tomatoes; lots of tomatoes from everyone’s garden – not my garden, mind you, but everyone else’s – and there’s just so many tomato, red onion and mayonnaise sammiches you can eat before all that bounty turns into a chore. So, now would be a good time to wrangle those tasty suckers into a fridge-stable, but quite tasty, little condiment.

I used cherry and grape tomatoes for this batch, but you could use any type, just cut them up a bit more and chuck the seeds.

•1 lb cherry or grape tomatoes
•2 tbsp olive oil
•2 tsp kosher or coarse sea salt
•1 tsp dried thyme
•1/4 tsp oregano
•1/4 tsp chives
•1/4 parsely
•1/4 basil
•1/4 tsp sugar

04TomatoesRoastedbfLOHeat oven to 450º

Cut the larger bits of tomato in half and arrange them all in a roasting dish.

Drizzle with the olive oil, then sprinkle with the herbs and sugar and give a little toss, pop ’em in the oven for 25 to 30 minutes, and you’re done!

Store in the fridge until you need a hit of concentrated tomato goodness – on bruschetta, as a side dish, or, yes, in a sammich with red onion and mayonnaise.

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