You don’t need to do much to a good tomato. A pinch of flaky salt (Maldon or Jacobsen are my favorites) and a drizzle of olive oil and you’ve got yourself a meal with a nice loaf of sourdough and maybe some cheese, smoked trout, or prosciutto. When you want to work a little harder, go for a BLT, or roast a sheet pan of halved cherry tomatoes (or cut up big ones) and spoon them over pasta or polenta.
Oven Roasted Tomatoes for Pasta or Polenta
- olive oil
Preheat oven to 400° F. Cut up tomatoes and put them in a bowl. Drizzle with a couple tablespoons of olive oil, toss with your hand, then pour everything out onto a rimmed sheet pan. Bake for 30 or 40 minutes, until tomatoes just begin to caramelize.
Serve over pasta or soft-cooked polenta. Garnish with shavings of parmesan, torn basil, flaky salt and a drizzle of olive oil.
Recipe Notes / Tips
Polenta is easy to make. Start with a coarse ground corn meal like Bob's Red Mill "Grits/Polenta". Bring 4 cups water to boil, add a teaspoon sea salt, 1 cup polenta and simmer about 15 minutes, stirring occasionally. Once cooked, add in a tablespoon or two of butter, or olive oil, or a little of each to finish.
- For pasta, my favorite brand is Rustichella D'Abruzzo. Cook in plenty of boiling, salted water until al dente then drain—don't rinse with water.