It’s “Scrumptious Saturday” and I have such a great recipe for you…again!  With tomatoes coming into season, I thought I’d do a roasted tomato dish.  When I grew up in Connecticut, my father was always doing a vegetable garden.  He took a lot of pride in his vegetables and he tried all the old wives tales in improving the soil.  I can remember him going fishing and taking the bones and digging them in the ground in preparing the soil for seeding.  All I knew is that we always had the best tasting vegetables ever and an abundance of them as well.

This is such an easy recipe and delivers so much reward.  You can use the roasted tomatoes in a sandwich, on pizza, you can pulse it and use int as a spread or on top of cheese…you can even use the roasted tomatoes, whole or pulsed…tossed in pasta.

I was at my local Trader Joes and they had cherry tomatoes in both red and yellow so I bought some of each.  I don’t have exact measurements for you but I’m sure you will be able to make the recipe your own by making the appropriate adjustments.  I preheated my oven to 350 degrees and put my tomatoes in a pan.

I then put some chopped garlic, thyme and olive oil

I put it in the oven for 45 minutes… looks like a lot of oil now but really I didn’t add any more from the original recipe, think it’s all the juices.

even though the tomatoes looks like they had cooked up a bit, they weren’t quite where i needed them so I put on my broiler and broiled them for about 5 minutes, I then removed the stems of the thyme.

So delicious and with the tomatoes coming into season, you will find the sweetness of the tomato…if the tomatoes are not in season, they will not be sweet and a pinch of sugar will help.

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