Over the last month tomatoes have been a hot topic among food bloggers looking for new ways to use up their tomato glut. I also had more than enough tomatoes to experiment with but I love the simplicity of oven roasted tomatoes too much to bother. Cherry tomatoes cut in half and drizzled with olive oil and balsamic vinegar. Seasoned with salt and sprinkled with fresh oregano. Eaten like sweets, lovely.
Or perhaps you’d prefer using dried rosemary.
If you don’t have any red tomatoes left green cherry tomatoes work just as well I’ve found (can’t vouch for larger tomato varieties). I added a tablespoon of brown sugar per lb of tomatoes to temper any sour tang from using unripe fruit. Thankfully it worked and apart from the less appetising colour they’ve disappeared just as quickly as the ruby red toms.
The 3 degrees of roasted toms. L to R: ripe reds, half ripe yellows, unripe greens