Flashback Friday: Roasting Tomatoes!

So I won't be getting any homegrown tomatoes this summer, the weather was lousy and cold right into May and we never did make it to the nursery! Last year was no better for tomatoes! But no worries, the supermarket seems to have an abundance of good tasting tomatoes, not to mention a pretty nice variety these days! and when the tomatoes are good, roasted tomatoes are amazing. And when they're not so good, roasted tomatoes are still amazing! The roasting really brings out such great flavor. So I thought I'd try Michael Chiarello's recipe for roasted tomatoes this time. His are broiled. and I'll flashback to last summer when I roasted them with a different recipe.

Here's the tomatoes. Campari Tomatoes. From the supermarket. Not bad looking. They taste very sweet, too!

Here's the flashback from last year...

Sherry Tomatoes! I roasted the tomatoes instead of sautéing them first, and they came out great!

You can find the original post and recipe on Sherry Tomatoes here, or a printable recipe here!

 or if you like just a plain, versatile, slow-roasted tomato, then just preheat the oven to 300° F, line the tomato halves or slices on a baking sheet, drizzle with oil, some fresh chopped garlic, salt and pepper; then roast until they are shriveled and caramelized, but still have some juice in them!

and here's the new batch of roasted tomatoes...

THEY'RE BROILED!
Took all of 15, maybe 20, minutes! I forgot to add the herbs! Still delicious.

Roasted Tomatoes
Source: Food Network, Easy Entertaining with Michael Chiarello
Printable Recipe

24 plum (Roma) tomatoes, halved lengthwise (I used Campari tomatoes)
Coarse salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil, plus more for storing
2 tablespoons herbs, your choice
1 clove garlic, minced

Preheat the broiler.

Arrange the tomato halves cut side up on a baking sheet. Season with salt and pepper. In a small bowl, combine the olive oil, herbs, and garlic. Spoon a little over each tomato half, stirring the mixture before each spoonful!

Broil until the tomatoes are soft and shriveled but still retain some moisture, about 15 to 20 minutes. How long depends on how juicy the tomatoes are.  Let cool completely, Chop tomato halves roughly into a quick sauce, if you like, or top a toasted baguette slice.

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Joining Suzy from Kitchen Bouquet for another Flashback Friday! Click here to see more Flashbacks with Suzy!

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