There’s no easier way to “process” a bunch of tomatoes than to roast them in the oven with olive oil. Eat them with pasta or spoon them over polenta or risotto.
Edited from original, August 13, 2018
Oven Roasted Tomatoes for Pasta or Polenta
Ingredients
- tomatoes
- olive oil
Instructions
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Preheat oven to 400° F. Halve cherry tomatoes, cut larger ones in manageable pieces. Drizzle with olive oil, toss with your hand, then pour everything out onto a rimmed sheet pan or other baking dish.vBake for 30 or 40 minutes, until tomatoes begin to caramelize.
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Serve over pasta, soft-cooked polenta, or risotto. Garnish with shavings of parmesan, torn basil, and flake salt.
Recipe Notes / Tips
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Polenta: Start with a coarse ground corn meal not anything sold in a tube. Bring 4 cups water to boil, add a teaspoon sea salt, 1 cup polenta, and simmer about 15 minutes, stirring occasionally. Once cooked, finish with a tablespoon or two of butter, or olive oil, or a little of each.
- 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.
