Here’s the thing, the only reason I don’t have a picture to go with today’s recipe is that I ate it too fast. Roasted tomatoes are one of those things wherein it’s actually a pleasure to burn the roof of your mouth because you ate them too soon after they have come out of the oven.
A lot of folks will boil or steam or saute a vegetable within an inch of its life and propose it as a suitable side to whatever it is they’ve prepared, but my money is always on the roasted veggie.
This one is so popular around the house that I think I’ve made it five times in the last month. This side dish goes equally well with a medium-rare steak or a grilled cheese sandwich.
4-6 vine stem or heirloom tomatoes
1/4 cup olive oil
3 tbsp sea salt
3 tbsp fresh round black pepper
2 tbsp garlic powder (optional)
Preheat oven to 400 degrees F. Chop tomatoes into large-ish chunks (9-12 pieces per half) and place in a large mixing bowl. Add olive oil, sea salt, pepper, and garlic powder. Mix thoroughly until all chunks are coated about evenly. Line a baking pan with aluminum foil. Spread tomatoes onto pan. Bake in oven for 15-20 minutes (until desired tenderness). Allow to cool for a minutes or two before serving (unlike me). Enjoy!