Can you tell I love tomatoes? One of my favorite ways to enjoy them is Oven Roasted. The flavor is so concentrated and smoky, and great for making sauces, pizzas, tossed in pasta or salads…so many uses.  Also, very easy to make. I like to use locally grown Hamakua Cocktail Tomatoes [...]]]>

Can you tell I love tomatoes? One of my favorite ways to enjoy them is Oven Roasted. The flavor is so concentrated and smoky, and great for making sauces, pizzas, tossed in pasta or salads…so many uses.  Also, very easy to make. I like to use locally grown Hamakua Cocktail Tomatoes when I roast tomatoes. These are smaller than regular tomatoes and larger than cherry or grape tomatoes, just about the size of a golf ball.

Oven Roasted Tomatoes

2 clamshells, (2 pounds) Cocktail Tomatoes
Kosher Salt
Olive Oil
8 cloves garlic

Preheat oven to 375 degrees. 

Slice tomatoes in half vertically from top to bottom. Arrange seed side up on a lined sheet pan.

Drizzle with olive oil. Sprinkle with kosher salt.

Smash garlic cloves, and roughly chop. Drizzle garlic with olive oil. Toss garlic on top of tomatoes.

Bake for 45 minutes.

Balsamic Marinated Cherry Tomatoes 

1 Pint Box Organic Cherry Tomatoes Balsamic Viniagrette 1 Tsp Kosher Salt 1/2 Tsp [...]]]> I use these Balsamic Marinated Cherry Tomatoes in many of the salads I make, including my Weekend Gourmet Signature Green Salad and my Independence Day Orzo Salad. Quick and simple to make, fresh and delicious. Without the tomatoes, it’s a simple balsamic viniagrette recipe.

Balsamic Marinated Cherry Tomatoes 

1 Pint Box Organic Cherry Tomatoes

Balsamic Viniagrette
1 Tsp Kosher Salt
1/2 Tsp Garlic Powder
3/8 Cup Organic Extra Virgin Olive Oil
1/4 Cup Balsamic Vinegar
1 Tsp Fresh Ground Black Pepper

Slice Cherry Tomatoes in half from the top. Set aside.

Whisk together Salt, Pepper Garlic Powder, Oil and Vinegar in medium bowl until it forms an emulsion.

 
Add tomatoes and stir slightly to ensure that all tomatoes are covered, absorbing marinade. Let sit for at least 1/2 hour, gently stirring once or twice. If using later, cover and refrigerate. These may be drained added to any salad, or you may also add the liquid for a balsamic viniagrette dressing.