For me, roasted tomatoes are one of my cooking highlights for the month of August. At this time of year, tomatoes abound at our CSA, my Dad’s garden, and in my own patio pots. With so many reliable tomato sources in my life, I’m really able to eat them without abandon for an entire month plus. My husband is altogether less zealous about this prospect. When we were dating, I couldn’t believe when he told me that tomatoes were one of his LEAST favorite vegetables (…or fruits if you’re being technical). Out of all the vegetables to hate out there like lima beans or kale (both of which he likes), somehow he doesn’t have a taste for tomatoes!
I later learned that he loves tomato sauce and when they’re cooked and in dishes. I guess he just has a texture thing with raw tomatoes. That’s why I started embracing the idea of roasting them. An old time favorite in my home has been tomatoes roasted with parmesan and then topped with fresh basil, so I thought why not add a tex-mex twist with queso fresco and cilantro? It may be an overly simplistic recipe, but I find it to be such an easy and tasty addition to dinners on our patio. The bright flavor of the roasted plum tomatoes with the freshness of the queso fresco and cilantro is a perfect addition to grilled chicken or fish seasoned with tex-mex flavors.
- 8 assorted plum tomatoes (4 red and 4 yellow)
- 1 Tbsp olive oil
- Salt and pepper taste
- ⅓ C queso fresco
- 2 Tbsp fresh finely chopped cilantro
- Preheat your oven to 400º F.
- To prep the tomatoes, cut out the stem and the small dry spot at the bottom of the fruit with a tomato knife. Next cut the tomatoes in half lengthwise.
- Lightly brush a cookie sheet with olive oil and then arrange the tomatoes on the sheet with the seed side up. Using basting brush, brush over the top of each tomato with olive oil.
- Bake in a 400º F oven for 45 minutes to an hour, or until most of the juice has evaporated off of the fruit.
- Serve hot with ⅓ C of queso fresco and 2 Tbsp cilantro sprinkled on top.