There are two things I know for sure: it’s hard to make coffee in the morning when you haven’t had any coffee, and at least every fourth night I really need a full eight hours sleep.
I am way over due for my eight hours, y’all. Way. Overdue.
Last week was our sleep-late/eat-pancakes-at-three-in-the-afternoon/stay-out-to-an-unheard-of-11 PM-to-listen-to-mountain-music-in-a-quaint-town-square vacation for us, and this week is a frenzied clothes-washing/mowing-three-feet-high-grass/return-emails/get-print-orders-out/return-more-emails/drink-juice-so-my-body-can-detox-from-too-many-pancakes-last-week.
I want to go back to the peaceful mountains and just be.
Back to life. Back to reality.
Roasted tomatoes, though. I have an awesome breakfast sandwich coming on Friday with these tomatoes on it, but they really deserve their own post because they are so versatile. Let’s not complicate things. These four ingredients pack a powerful punch. Gah. I love them. This is really not so much a recipe as it is an idea, but I went ahead and typed it as a recipe. The tomatoes get sweet and a little syrupy in the oven. They’re just heaven I tell you, and I can imagine eating them on chicken, fish, pasta, toast, eggs, and like everything, everywhere, all the time.
–I used organic grape tomatoes. Tomatoes are one thing I really try to buy as organic, but it is super hard to find them in my area.
–All measurements are approximate. I would just drizzle some olive oil over them. No need to measure. You don’t want to drown them, though.
–I baked mine for about 20 minutes. Just check yours after 20 minutes because oven times may vary.
- 10 ounces grape tomatoes
- 1 tablespoon extra virgin olive oil
- Kosher salt and coarse black pepper to taste
- Preheat oven to 400 degrees. Slice tomatoes in half lengthwise. Place on a baking sheet and drizzle with the olive oil. Toss to coat. Season with salt and pepper and roast in oven for about 20 minutes. Skins will appear wrinkled when done.