About a month ago, I brought in my green tomatoes. I cut the plants, leaving the tomatoes on the vine and I hang them in the basement. (Can't remember where I learned this... I think Martha Stewart, but can't find it on her website) I've had tomatoes as late as January this way, which is amazing! This year they are all going ripe at once so tonight I made roasted tomatoes for dinner.
My mom sent me a really easy recipe. Heat oven to 425 F. Depending on the size, halve or quarter the tomatoes and core them. Lay on a baking sheet with a rim (very important unless you particularly like cleaning the oven). Drizzle with olive oil and a sprinkle of salt and pepper.
The recipe says to roast for 15 to 25 minutes but I think this depends on the kind of tomato. This time is probably right for paste tomatoes such as Romas but I had to roast them for about 45 minutes. Tossed them with basil (thanks Marilee!) and topped with goat cheese.
They made a great side dish with scrambled eggs and toast. Breakfast for dinner is the best! Especially on a cold, raining night when we're both home late and don't feel like cooking. Yum! Yum!
