Roasted tomatoes

Hello, hello, hello!

Well, we all continue to be sequestered in our homes as much as possible during the global health crisis, and I'm sure we're all getting a bit tired of that.  Some good cooking is always nice to lift the spirits, though.

Roasted tomatoes.... easy to make, very forgiving, and quick to prepare, although long to cook.  I always start with Roma tomatoes (aka plum tomatoes), but cherry tomatoes and grape tomatoes work just as well.  Cut each tomato in half.

I always cut off the ends.  The stem end certainly needs to be gone since that point where the stem meets the fruit is always tough, but I also get rid of a small sliver on the other end of the fruit. If you are using cherry or grape tomatoes, you don't need to cut off the ends; just cut them in half as long as any stems have already been removed.

For Roma tomatoes, I also cut out a small wedge to eliminate the core.  This doesn't matter if you are making a tomato sauce, but for roasted tomatoes, I like to eliminate that portion since it leaves a better texture after they are finished.

Then place them in a foil-lined baking sheet with a raised edge.  Brush them with olive oil.

Sprinkle with seasonings.  My combination is almost always the same:  kosher salt, course ground pepper, onion powder, garlic powder, thyme (leaf, not ground), and sometimes rosemary.

Then roast these in the oven.  If you want a quicker result, then an hour and a half at 300 F.  But I often like to let it cook more slowly..... 3 hours at 225 F.  Either way you get a great finished product.

And there you go.  They come out of oven smelling incredible and the taste and texture are amazing.  If you don't eat them all, just pop them into the fridge.  They can be reheated in the microwave.

So while you're stuck at home maintaining social distance, give these a try.  You and your family will love them.