The Tomatoes You'll Use in Everything
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Tomato season is ending here as fall produce starts to enter the markets.
One of my favorite things to do with cherry tomatoes is to roast them until soft and extra flavorful and then store them in a little bit of oil to use for all kinds of things. I try to do as many as I can at once so I have some on hand for a bit.
I use these in so many things: tuna melts, baked potatoes, salads, and mac and cheese.
I typically roast mine until they are jammy and bursting with tomato flavor. While roasting summer tomatoes is always an option, this is a great method to coax the flavor from bland grocery store tomatoes that are out of season.
You can use any seasoning you want here, I tend to keep it pretty neutral to keep versatile. A little Colima Sea Salt is perfect.
- 3 pints cherry tomatoes, halved
- 3 tablespoons Ava Jane’s Kitchen Avocado Oil, plus more for storing, optional
- Juice of 1 lemon
- Colima Sea Salt
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Spread the tomatoes on the pan and drizzle with the oil. Roast for 10-15 minutes, until tomatoes are soft and jammy.
- When done, remove from oven and drizzle with lemon juice. Sprinkle with Colima Sea Salt.
- Transfer to an airtight container and drizzle with more avocado oil if desired. Store in the fridge.
- per serving
- 5.4 grams
- 2.9 grams
- .6 grams