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I wait all year for cherry tomatoes. I’m patient and won’t buy them until the really sweet ones arrive in the market, and then they’re a fixture on my kitchen counter. For dinner on Sunday, I roasted them in a 300 degree for an hour and a half, having prepped them first with salt, pepper and drizzles of olive oil. I did this with confidence after reading in the wonderful cookbook [2] by Dorie Greenspan, “don’t let having good tomatoes stop you from roasting them – the time in the oven only makes them better.” Indeed!
Photo by Emily Blincoe [1]