I never post seasonally because let’s face it, I’m not that organized and methodical. The only thing that is predictable about me is that I resist predictability. This was supposed to be my post for Valentine’s Day, but that did not work out. BUT, that’s OK because the heart still makes sense since I’m in love.
BUT… it’s not unconditional love. It’s highly conditional. Or should I say seasonal. [SINGS: This is no ordinary love] I’m singing the praises of garlicky roasted tomatoes because this recipe saves me all winter long. Let’s just say if it weren’t for this recipe, I’d be singing the blues…
Ode to a Grape Tomato
When my home-grown tomatoes are et,
And the dark days of winter are set,
I don’t wallow in grief and regret,
With grape tomatoes to stave off the threat.
I rely heavily on grape tomatoes to see me through the dark days of winter. Luckily, I’m not affected by S.A.D. (Seasonal Affective Disorder)—the light or lack of light doesn’t bother me one bit. But if it weren’t for grape tomatoes, I would suffer from N.A.G.P.T.D (Not Another Goddamn Pink Tomato Disgust). Pink, tasteless winter tomatoes make me want to cry. Why bother even eating or serving them? Do they have any nutritional value? Even the hothouse Roma tomatoes that are actually red, but tasteless, make me sad.
Grape tomatoes—preferably organic—are my solace. I slow-roast them with lots of garlic all winter long. I always keep a batch of them in the fridge to remind me that tomatoes have flavor and my homegrown ones will be coming back soon.
Here’s a list of the ways I use them (pretty much anywhere and everywhere) and make them.
- Savory oatmeal
- Bacon wrapped
- Baked potato/pizza/flatbread topping
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- 5 cloves garlic, slivered
- 1 pint grape tomatoes, halved
- 2 tablespoons extra virgin olive oil (I use Trader Joe’s)
- 2 teaspoons kosher salt
- Freshly ground black pepper, to taste (I use a lot)
- Preheat oven to 300°. Lightly salt the garlic and let sit for at least 10 minutes.
- Mix the garlic with the remaining ingredients in a shallow roasting pan. Shake the pan so tomatoes lie in one single layer. Bake for approximately 30 minutes shaking the pan every ten minutes. Be careful not to burn the garlic.
I store the tomatoes in a glass container. They last that way for a few weeks. To ensure freshness you could cover them with more olive oil.