I love all the local varieties of fresh tomatoes available in the summer. There are so many delicious ways to serve them. One of my favorite ways is to roast them. It really brings out the flavor, and it is such a simple way to prepare them. Roasted tomatoes are great served along side an omelet at a breakfast or brunch, or you can have them with a grilled steak at dinner. The other night I made tortellini and pesto, but I didn’t feel that the basil really counted as a vegetable. Roasted tomatoes fit the bill perfectly.

My husband actually had the bright idea to put his tomato right in the center of his pasta bowl and spoon the tortellini around it. Genius! He’s lucky he’d already started eating before I noticed, or I’d have started taking more pictures while his dinner got cold.

If you use very large tomatoes, you can assume about 2 servings per tomato. With smaller tomatoes you may want to make extra. This recipe is really flexible. Make as large or small a batch as you need. Just be sure to use a large enough pan to hold all your tomatoes. Also, don’t be too particular about measurements. Consider them a guideline. The only time I’ve ever used measuring spoons with this method is when I was writing out the recipe and needed to see how much of each ingredient I was using. Normally I just sprinkle everything on until it looks good, then pop them in the oven.