Roasted Tomatoes

I spend all summer d r e a m i n g of tomatoes. But after a couple weeks (and a million salsas, sauces and mozzarella sandwiches), I start to feel sick of them. Then I feel guilty about it because I miss them so bad all winter.

This recipe is a great tomato finale, a fond farewell, and just a damn good Fall recipe. (Nobody wants to roast anything in the summer so this one is for a cool fall evening when you’re cold but you dont want to give in and turn the heat on. I am a strong New England woman…right?)


  • A couple or a bunch of small tomatoes [I used regular tomatoes but all the recipes seem to call for plum tomatoes. The important part is that they’re small]
  • Sea Salt
  • Pepper
  • Good Olive Oil
  • Your favorite Balsamic Vinegar (we use Trader Joes Balsamic of Modena )
  • Super crushed up Dried Basil
  • Finely Minced Garlic


  1. Cut the tomatoes in half, salt and pepper them and place on a cookie sheet.
  2. Drizzle with olive oil and balsamic vinegar
  3. Dust each with as much basil as you want
  4. Top with minced garlic
  5. Bake for around 10 minutes on 400 degrees.
  6. If you can let them sit, they marinate in all the goodness and are spectacular cold as well.

tags: Appetizer, Side Dish, Dinner, August, Summer, Fall, Autumn, Vegetarian, Vegan 


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