Tuesday, September 16, 2008

Roasted Cherry Tomatoes

Yipee! Last week, I got to play tomato, one of my favorite games. You'd like it-- the only rule is that you have to use fresh tomatoes :)

This time, I picked a ton of cherry tomatoes from the garden (finally feeling like the garden is fruitful!). Sorry if the photography's weird, I've been experimenting with my camera a lot lately and I can't decide if the pictures are awesome or totally crappy. There's some basil I harvested in that picture too.

Anyways, I kind of synthesized some things I learned while reading up on roasting tomatoes a few weeks ago and just went for it (so not like m
e, but so like the kind of cook I want to be. yay!). I tossed them with some olive oil and garlic salt (was feeling too lazy to add real garlic), spread 'em on a foil-lined baking sheet, and cooked them at a low temp for a long time.

Now, I'm the kind of gal who NEEDS an exact oven temp and cooking time. Otherwise I get all anxious and flustered. I'm proud of myself for just going with it and guestimating what the tomatoes needed to come out of the oven tasting yummy. I don't even remember the temp or time I used! I think it was about 300 degrees for about an hour (kept checking them). At the beginning of the summer, I definitely wouldn't have had the confidence to wing it. I hope I can follow this trend and start to throw meals together without highly specific directions. When they were done, I tossed them with angel hair pasta and the basil. Fresh and yummy!

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