Welcome to Cooking For One Recipes! This series is designed for those of us who don’t need recipes for big meals- just enough for one person to eat without a ton of leftovers. Or, if you are feeding a large family, you can certainly alter the recipes to whatever amount of people you need!
For those of you who use Pinterest I have created a board that will have all the recipes from this series. Be sure to follow it!
Every once in a while, I come across the simplest recipe that just seems to blow me away. I’ve always loved tomatoes, but for the “non-tomato” fanatic, I recommend even you try this recipe, because it is guaranteed to surprise you.
I originally found this recipe in “Barefoot Contessa: PARTIES!” cookbook. Ina Garten explains that roasting vegetables at high temperatures brings out the sweetness, and these tomatoes even caramelize a little on the outside. Her example showcases cherry tomatoes, but I have used this recipe for everything from large vine ripened tomatoes to plum tomatoes to cherry tomatoes, and it’s just as good every time!
Ingredients:
- 1 pint cherry tomatoes, mixed sizes and colors (I recommend good tomatoes, in season)
- Good olive oil or EVOO
- Kosher salt
- Freshly ground black pepper
- 6-7 fresh basil leaves, cut into chiffonade
- Sea Salt
Directions:
- Sprinkle generously with kosher salt and pepper.
- Roast for 15 to 20 minutes, until the tomatoes are soft.
- Preheat the oven to 400 degrees (you can easily do this in a toaster oven as well so you don’t have to heat up your entire oven).
- Toss the tomatoes lightly with olive oil on a baking sheet.
- Spread them out into one layer and spri
Transfer the tomatoes to your plate, and sprinkle with basil leaves and sea salt. Eat hot or at room temperature.
These are delicious, even if you don’t normally like tomatoes. Be adventurous!
- 1 pint cherry tomatoes, mixed sizes and colors (I recommend good tomatoes, in season)
- Good olive oil or EVOO
- Kosher salt
- Freshly ground black pepper
- 6-7 fresh basil leaves, cut into chiffonade
- Sea Salt
- Preheat the oven to 400 degrees (you can easily do this in a toaster oven as well so you don’t have to heat up your entire oven).
- Toss the tomatoes lightly with olive oil on a baking sheet.
- Spread them out into one layer and sprinkle generously with kosher salt and pepper.
- Roast for 15 to 20 minutes, until the tomatoes are soft.
- Transfer the tomatoes to your plate, and sprinkle with basil leaves and sea salt. Eat hot or at room temperature.
