Over the past month, we’ve had spurts of warm weather here in Boston which made me start dreaming of summer….runs along the ocean, sundresses, and my (balcony) garden in full bloom. I love filling our balcony with a variety of plants, especially fresh herbs and tomatoes. There is nothing better than a fresh picked tomato and unfortunately the ones hanging around the grocery stores this time of year leave a lot to be desired. So what should we do while we patiently await the warmer months?? Roasted tomatoes my friends.
Roasting tomatoes is a way to bring out their natural sweetness and it can completely transform their flavor. The juices become concentrated and their color becomes darker. Tomatoes get their red hue from a phytonutrient called lycopene. Lycopene is one of the many health-promoting carotenoids which acts as an antioxidant and may also have some anti-cancer properties. Lycopene is better absorbed when the tomatoes are cooked and when paired with a small amount of healthy fat, like olive oil (which makes this recipe ideal).
Roasted tomatoes can be incorporated into so many different recipes- they are wonderful in pasta dishes but I also enjoy them on crostini for an easy appetizer or snack. This recipe pairs the tomatoes with goat cheese, but I think they would also work well with feta. If it were in fact summer, and I had my garden, I would definitely throw some fresh basil on top! This recipe can be easily adapted to make more if you are serving a large crowd. If you happen to have leftover tomatoes keep them in the refrigerator to add to recipes throughout the week.
Summer is still a few months away, so while we are waiting, make these crostini. You won’t be disappointed!
- 1 pound grape or cherry tomatoes, halved
- 2 Tablespoons olive oil, plus more for crostini
- 2 cloves garlic, peeled and thinly sliced
- salt and pepper
- 15 thinly sliced pieces of baguette or bread of your choice
- 3 ounces goat cheese
- To roast the tomatoes, preheat oven to 350 degrees. Spread tomatoes in a single layer on a baking sheet. Drizzle with olive oil. Top with garlic, salt and pepper. Roast for 45 minutes until the tomatoes are wilted and their juices start to concentrate.
- Scrape tomatoes and their juices into a bowl and let cool.
- To make the crostini, spread slices of bread onto a baking sheet. Brush with olive oil. Bake at 350 degrees for about 5 minutes until light golden brown.
- To serve, spread goat cheese on each crostini and top with roasted tomatoes.