I’ve been on a miso kick lately–the pungent flavor goes so well with roasted sweet vegetables. I’m excited to try some new miso recipes this weekend.
I love the feeling of September–butternut squash and the last of the summer tomatoes sit comfortably together at the farmers’ market. I bought 2 pints of beautiful grape tomatoes at the market on Wednesday, but the slightly cooler weather makes me favor hearty roasted tomatoes over raw ones. These roasted tomatoes would be wonderful on just about anything–a Greek-inspired bruschetta with kalamata olives and feta, filling for an omelette, topping for cheesy polenta…yum!
Late Summer Roasted Tomatoes
2 pints of grape or cherry tomatoes, sliced in half
2 tablespoons of butter, cut into small pieces
2 cloves of garlic, minced
2 tablespoons brown sugar
Preheat oven to 325 and line a baking sheet with parchment. Combine all of the ingredients and turn onto prepared baking sheet. Roast for 30-40 minutes, til tomatoes have shrunk down a bit and your house smells like heaven. They will keep for about a week in a jar in the refrigerator.
Have a great weekend!