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:
- 8 Roma tomatoes, de-stemmed and halved
- 2 tbsp. grape see oil
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
In Wanderlust We Trust 
Do you remember when I made these and served them on Panetini with goat cheese too?The difference is I used extra virgin olive oil and garlic pepper for seasoning. They baked all day in the oven on the lowest temp. Maybe I’ll try it your way to bring for our picnic when we go kayaking!
Of course I remember! You clearly missed my Instagram regarding this post ;) I could go for them either way. They’re sooo yummy!