Sweet, ripe summer tomatoes don’t need as much help as, say, hothouse plum tomatoes in cooler months of the year. While nothing beats a slow roasted tomato that’s super unctuous and concentrated, here’s a fast technique for turning tomatoes into a component that can go into any number of dishes.
Fast Roasted Tomatoes
twelve or so ripe summer tomatoes
Preheat oven to 350. Put tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper and roast for 30 minutes.
You can use these on sandwiches, stirred into risotto, as a fast pasta sauce with fresh basil, more olive oil, chopped garlic and a ton of parmesan, on a pizza, as a fish or chicken topping with chopped black olives and marjoram or parsley. And that’s just a start.