Roasted stem on tomatoes. Oh, la la!

Buying tomatoes at this time of year is depressing enough, but when you actually taste them, the lack of satisfaction circuit is completed.

Sigh.

However, there is a way of making even the lamest tomatoe stand up, shine and shout “here I am, baby!”

Roasting is the key.

Just grab those pupplies, and swipe them with some olive oil that boasts some sea salt, a bit of lemon juice, herbs and just a bit of balsamic vinegar …. roast for about 10 minutes and voila!

They make an awesome presentation on a plate of other goodies.

These are an absolutely no-brainer sidekick to grilled or baked fish, any vegetarian entree or … let your imagination go wild. They could even be the wonderful beginning to a pasta sauce.

Who knew?

maven

Roasted cherry tomatoes make any dish better

My son-in-law to be wanted to make a salad last night for the roast lamb dinner I was creating. Since I had this large container of cherry tomatoes from Costco, I thought “self … why not roast those babies”. When I got them out of the convection speed oven, I told Michael to take one to taste.

OMG!

Sweet. Sweet beyond belief. The essence of tomato.

They went into a green salad, with my new salad dressing of olive oil, fresh lemon juice, minced fresh garlic, minced Morrocan preserved lemon, freshly minced basil, sea salt and freshly ground pepper.

Major YUM!

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