To all my readers and friends, I’ve been wanting to tell you all the ways I’m in a different place than I was two weeks ago. Two weeks ago to this day, Nick and I packed our endless amount of stuff into the truck (down two flights of stairs no less), raced to South Boston, then emptied the entire truck into our new house!
Since then, the house is laid out the way it should. In two weeks, we got a lawnmower, tv stand and a 9′ x 12′ rug for the living room (all hardwood floors). I enjoyed laying low for a week, reading this great book my sister gave me for my birthday (The Girls), but alas, a girl needs a job. I walked into Bistro 1888 looking to be a food runner, but they were so over the moon about my bakery experience, Chef Margaret has decided to ‘show me how to make everything on the menu.’ In short, it’s prep work, making dressings, sauces and marinades, and eventually, desserts. 😍 One of my tasks included peeling and chopping roasted tomatoes, and it looked so tasty I decided to make them at home!
This is easy easy, and the possibilities for them are endless. Eat it on toast as bruschetta or mix it into risotto, like me!
S & P/other spices as desired
Start by chopping your tomatoes in half lengthwise. Cut a ‘V’ in the top of both halves to core the tomatoes.
Place tomato halves cut side up on an oiled rimmed baking sheet. Drizzle with olive oil and spices. I added dried thyme, and dried basil or oregano would work as well.
Bake at 400* for 30-40 minutes, depending on how much you have. I did 5 total, 4 homegrown (smaller), and unfortunately my new oven burns much hotter than its reporting to me. I put them in at 375* for 35 minutes and didn’t think much until my husband walked past and asked what was burning. No worries, the tomato skins got black but that’s exactly what you want!
Let cool completely, then remove skins (should be very easy) and chop. Cook it into tomato sauce, fold into dinner dishes, eat alone on toast with olive oil and basil. Yum yum!