Roasted Tomatoes on Everything

Method5 steps

1. 1

   Step 1: Choose fully ripe cherry tomatoes (1½ pounds) for the best flavour. If they are still hard or under-ripe, let them ripen at room temperature for a few days before starting. Wash and dry the tomatoes.

   Uses 1½ pounds ripe cherry tomatoes · Washing water; drain away

2. 2

   Step 2: Position an oven rack in the middle and preheat to 400°F (200°C).

3. 3

   Step 3: Stem and thinly slice the dried chiles, and peel and thinly slice the shallots (3–4) and garlic. Put them on a small baking sheet with all the prepared tomatoes. Add all ½ cup olive oil, the teaspoon of kosher salt (1 teaspoon) and ¼ teaspoon black pepper, then toss everything together.

   Uses All prepared ripe tomatoes from step 1 · 1–2 dried chiles de árbol · 3–4 sliced shallots, about ½ pound · 2 sliced garlic cloves · All ½ cup olive oil · 1 teaspoon kosher salt · ¼ teaspoon ground black pepper

4. 4

   Step 4: Roast for 45–50 minutes, checking from 45 minutes, until the tomatoes are completely soft, nearly falling apart and charred outside.

   Check roasted tomatoes · 45 minUses Whole seasoned tomato tray from step 3

5. 5

   Step 5: Use the roasted tomatoes and their flavourful pan juices as a topping for avocado toast, pasta, grilled asparagus, scrambled eggs or an omelet. This makes approximately 2 cups of the tomato mixture; those serving foods are separate additions.

   Uses Roasted tomatoes and their pan juices from step 4