These babies are the epitome of simple deliciousness. While they’re mouth-watering year-round, I highly recommend giving them a go while tomatoes are in their peak season (read: now). They are good enough to be enjoyed on their own, as a side dish, but add instant wow factor to salads, pasta dishes, and fancy grilled cheese sandwiches. However, my absolute favorite way to enjoy oven-roasted tomatoes is in the form of crostini, paired with goat cheese. The sweetness of the oven-roasted tomatoes in combination with the tartness of the goat cheese is UH-mazing. Simply follow my crostini recipe, which can be found here, and substitute these delish tomatoes for the oven-roasted peppers that the recipe calls for.

What you’ll need:

What you’ll do:

  • Preheat the oven to 375°F
  • Cover a baking sheet with tin foil and arrange the tomatoes, cut side up
  • Brush the grape seed oil on top of the tomatoes
  • Roast in the oven for 45 minutes

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