Sometimes life gets in the way of cooking and our beautiful veggies can get a little droopy waiting for us to pay them their due.

That happened to me this week with tomatoes. Here are my lovely tomatoes that are looking, well, a little wrinkly–too wrinkly for a salad or a sandwich. But perfect for roasting!

A little bit of seasoning, some olive oil and a hot oven is all you need.

For this batch, I used hot pepper flakes, garlic powder, salt and a little sugar. The sugar will help your tomatoes caramelize.

Don’t expect a huge harvest, however. Five of these little babies shrivelled up to sweet, chewy tartness that barely fills a small jam jar.

Keep them on hand in your fridge to add punch and colour to pasta with pesto, a kale frittata, or make the best lunch ever by toasting a slice of sourdough, smashing the tomatoes on to the bread, drizzle them with olive oil and sprinkle with parmesan. Yum!

Ingredients:

  • Over ripe tomatoes (rinsed and with spots and bruises cut away)
  • Olive oil and dried seasoning of your choice (oregano, basil, red pepper, salt and pepper)
  • Sugar is the secret ingredient to achieve a caramelized roasted tomato

Guidelines

  • Heat your oven to 450
  • Quarter tomatoes
  • Put on a baking sheet
  • Generously coat with olive oil
  • Generously sprinkle with seasoning of your choice
  • Put in the oven and turn down the heat to 300
  • Roast for 1 hour