First of all, let me start by saying that my 6+ week hiatus from the blog was for the best reason in the entire world. Here she is, my dearest Ava Madison Wong.
Ava was born in July on Friday the 13th and her daddy’s 35th birthday. If that isn’t good timing, I don’t know what is. We’ve had a pretty peaceful and gradual transition into parenthood given the circumstances. Friends have provided us meals three times a week for the past five weeks, meaning I haven’t really been in the kitchen much at all. Both friends and family have camped out on our couch around the clock to hold Ava and give her snuggles while I rest, clean, or simply get some adult time. My husband got three glorious weeks off from work, and since this is our first child and we have no other pressing issues to worry about, we sat around the house and napped all day. Like I said, this motherhood thing hasn’t been bad so far.
I met someone today who had read my blog before meeting me. That’s always a bit intimidating but in this particular case it was what encouraged me to put the metaphorical pen to paper and share once again my love of food with the world. I am starting out with this particular recipe for a few reasons. First, I can’t be the only person who has harvested a gazillion cherry/campari sized tomatoes this summer. Second, last year I discovered a scrumptious recipe for oven roasted tomatoes but I did not blog about it immediately and now I cannot find it. I am kicking myself for not posting it at the time.
I have experimented with several oven roasted tomato recipes this year and my friends have taste tested them to ensure that the one I blog about is indeed the best. This particular recipe was almost a unanimous winner. The tomatoes are super flavorful and, best of all, they are super quick to pull together. I’ve taken the liberty to introduce a few short cuts into the methods because I’ve learned that life with an infant means shortcuts are sometimes a must.
I serve these on pizza, pasta and baguette slices smeared with goat cheese. I watched a few people eat them straight from the jar. You can store the tomatoes in the fridge for a couple of weeks or in the freezer for a couple of months. I recommend making a quintuple batch to ensure that some make it into the freezer so that you can relive the delicious taste of tomatoes when summer feels a million years away.
Adapted from Foodnetwork.com
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with foil.
- Combine all the ingredients except tomatoes in a large bowl. Mix well. Add tomatoes and stir well to coat. Pour onto prepared baking sheet.
- Arrange the tomatoes, cut sides up, in a single layer. Use a spoon or spatula to spread some of the sauce over the tomato halves.
- Roast for 25 to 30 minutes, until the tomatoes are concentrated and begin to caramelize.
- Serve warm or at room temperature.
I quintupled this recipe and ended up with about 1.5 cups of roasted tomatoes. My philosophy is, "If the oven is on, make good use of it."