Thanks in large part to greenhouse and hydroponic farming, tomato season in the mid-Atlantic region is pretty long these days. Tomatoes start to emerge at the farmers’ market in April and often stick around until October. I’ve found that large tomatoes aren’t quite as sweet or tasty unless they are grown in the soil in the summer sun. But cherry tomatoes and grape tomatoes are often sweet, tart, and juicy as soon as you can get them. All the more so when they are roasted! Whenever I get baby tomatoes at the market, I roast them the same day using this recipe. I keep them in a container in the fridge and use them all week in salads, pastas, scrambled eggs — anything really!
2 pints cherry or grape tomatoes
Extra virgin olive oil
Toss tomatoes on a sheet pan with a generous drizzle of olive oil and a sprinkle of sea salt. Roast at 400 degrees. The tomatoes will blister open and become very juicy. YUM. Store tomatoes and their juices in an an airtight container in your fridge. But I promise, you’ll eat them all sooner than one week.