Too Many Tomatoes

Summer tomatoes…nothing like them. We anxiously wait all year for the real deal. Here in Connecticut, the best tomatoes start their glorious ripening in August. We can’t get enough of the saturated rich red color and juicy sweetness.

So here we are in October, hoarding the last of this year’s beautiful harvest. How to change it up, you may ask? You’ve just got to try our Garlic Roasted Garden Tomatoes; makes the perfect side dish.

All you need are 4 simple ingredients: fresh tomatoes, garlic, breadcrumbs, salt & pepper. That’s it!

Enjoy, and let me know how you like them!

Love, Nora

GARLIC ROASTED GARDEN TOMATOES

INGREDIENTS
4 medium to large tomatoes (garden fresh, if you have them!)

1 large garlic clove, finely minced

Kosher salt and freshly ground black pepper

Breadcrumbs

2 tablespoons unsalted butter

DIRECTIONS
Place oven rack in top half of oven and preheat oven to 350°F.

Line a sheet pan with aluminum foil and spray with cooking oil. Cut the tomatoes in half horizontally and place all eight halves cut side up on the pan. Scatter ¼ teaspoon of minced garlic evenly over each tomato. Add a pinch of salt, pepper, and a healthy pinch of breadcrumbs to each toma­to. Top each with dots of butter.

Bake the tomatoes for approximately 45 minutes. Depend­ing on your oven and the size of the tomatoes, they may need up to an additional 15 minutes. They should be reduced in height by about half and the skin on the sides should appear loose.

When the tomatoes are done, turn the oven to broil and cook for 2 to 3 min­utes, watching the whole time to make sure the tops brown nicely, but don’t burn.

Serve immediately and enjoy!