Tis 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.
INGREDIENTS
•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
Heat 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.