We’re winding up summer and that means my little red beauties will soon be gone. :( My heart is sad.
If I’d added just a little more hustle to my bustle this summer, I would have canned some of those little red beauties to use during the up coming mid-winter tomato slump.
Until I find time to do some canning, I love roasting our treasured summer fruit. Roasted alone with balsamic vinegar and oil, or with onions, garlic and fresh herbs or sometimes stuffed. Tomatoes are the perfect side dish to almost any meal.
In honor of our bright red and sweet summer tomato, here are a few delicious ways I like to prepare them.
Roasted Tomatoes and Fennel
4 – 6 small to medium tomatoes
1 bulb fennel
1 tablespoon Grapeseed oil
Salt and pepper and a pinch of sugar
Drizzle of good olive oil and balsamic vinegar (optional)
Pre-heat the oven to 400F.
Line a baking sheet with parchment.
Quarter the tomatoes and place in a medium to large bowl. Slice the fennel bulb medium to thick slices and then half the slices. Place the fennel in the bowl with the tomatoes.
Toss the tomatoes and fennel with the tablespoon of grapeseed (or veggie oil) and then sprinkle with a little salt, pepper and sugar.
Pour the tomatoes and fennel onto the baking sheet and arrange in a single layer. Bake for about 10 – 15 minutes or until the tomatoes and fennel are roasted to your liking. I like the fennel a little toasty.
Place the fennel and tomatoes on a platter and drizzle with a bit of good quality olive oil and a splash of balsamic vinaigrette. Serve immediately.
Roasted Stuffed Tomatoes
Slightly adapted from Elizabeth David’s Table
6 medium tomatoes
½ cup shredded Gruyère cheese
1 tablespoon diced shallot
1 teaspoon Dijon mustard
¼ teaspoon black pepper
Splash of white wine
Preheat the oven to 375F.
Cut off the tops of the tomatoes and scoop out the inside. Sprinkle with salt and turn upside down to drain for a few minutes.
In a double boiler melt the Gruyère with the Dijon, black pepper, shallots and splash of white wine.
Fill the tomatoes with the Gruyère cheese mixture and bake for about 10 minutes. Then finish the tomatoes under the broiler to make the tops nice and toasty.
Shrimp Scampi Linguine with Roasted Cherry Tomatoes from Karista’s Kitchen
Tomato and Homemade Ricotta Tart from The Cowgirl Chef
Tomato, Olive and Fresh Mozzarella Salad from Kalyn’s Kitchen