There’s nothing quite like warm, glistening, juicy roasted tomatoes bursting with goodness at the slight prong of a fork. Just as I refer to burrata as the molten lava cake of cheeses, this to me, is the that of vegetables.
Gone are the days when you must catch them from rolling around aimlessly on a baking sheet. Similar to my time-saving preparation for spreadable roasted garlic, I’ve created individual foil packets for these ruby red gems to plump. A brush of olive oil and a dash of truffle salt (omg) guarantee an even coating of flavor, upgrading these from pick-off-the-vine snack to dinner indulgence. The perfect accompaniment to your next steak, chicken or fish dinner or an unexpected addition to your favorite pasta dish. Perhaps we just go for the gold and toss them into my rich, buttery linguine with the aforementioned roasted garlic and burrata? Do you dare be so bold?
Ingredients:
1 lb. Campari tomatoes, rinsed and dried
About 1/4 cup olive oil
A few pinches of truffle salt (Kosher salt works well here too)
You will also need:
Aluminum foil
Muffin tin
Instructions:
Preheat oven to 350°. Line each muffin tin with foil, then place a tomato in every square.
Brush each tomato with a coat of olive oil.
Sprinkle with a pinch of truffle salt, bacon salt, pink sea salt, Kosher salt–you name it!
Wrap each tomato into a sealed pouch.
Bake for about 10-15 minutes, checking after the first ten.
When you open the foil, you should reveal slightly charred tomatoes, with a wrinkled skin, ready to burst.
Eat and enjoy however you please!
