Hallelujah guys, it's tomato season! Every year the husband and I basically lose our minds when we finally taste summer tomatoes again. From fall until now, I literally refuse to buy tomatoes. I can not bring myself to buy a bland wet cardboard ghost of a tomato. I guess that's what makes it so much sweeter when tomato season comes around, meaning we eat tomato sandwiches non stop. And after a nice lesson in our new home that black walnut trees release a toxin into the dirt that keep tomatoes from growing, I've got two plants far away in a pot in the sun. Suck it black walnut tree! I'm getting those tomatoes to grow!
To really bring out the flavor of the tomatoes, I roasted them whole on the vine with a little bit of olive oil and sea salt. As a side note, this Salt and Sundry salt is out of control good. Quality ingredients make good food easy. In terms of nutrition, you already know I've talked about the many reasons to love tomatoes!
I cannot get enough of these tomato pictures. I know this is a little over kill, but come on... GORGEOUS!
Oven Roasted Tomatoes
/// Ingredients ///
- olive oil
- sea salt
- tomatoes on the vine
/// Directions /// Place tomatoes (yes, even on the stem!) on a baking sheet with olive oil and salt. Roast at 350 F for about 20 minutes, or until the tomatoes are soft and the skin begins to caramelize and bubble. Serve with ricotta cheese, cottage cheese, maybe crusty bread or even just on top of a roasted chicken breast!
Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.