No but I roasted a red pepper the other day that was starting to get wrinkly and it was amazing in a goat cheese spinach sandwich. Will try with cherry tomatoes!

Anonymous wrote:Sorry if I'm way late on this. I didn't realize how something so simple could be so delicious! Even our kids love them. Just toss a few pints of tomatoes in a sheet pan with a olive oil, pepper and salt... bake until roasted. So good as a slightly acidic side with eggs and also fantastic flavor and moistens a lunch sandwich.

Also great dinner side with steak and mashed potatoes -or- salmon and rice.

Ohhh. Not yet. Will now!

Anonymous wrote:Why slather on oil and salt which negates the healthiness of a veggie especially something so easily edible like a cherry tomato?

Eat as is, pair with a slice of mozzarella, toss in salad, or in a sandwich...endless possibilities.

You sound like you are stuck in the 80s. Fat is not the enemy any more nor does olive oil negate healthiness!
Some vitamins are even fat soluble so skipping fat negates healthiness. Olive oil is a great choice. Plus, yum!

Anonymous wrote:Why slather on oil and salt which negates the healthiness of a veggie especially something so easily edible like a cherry tomato?

Eat as is, pair with a slice of mozzarella, toss in salad, or in a sandwich...endless possibilities.

Because olive oil has health benefits

Because some of us are feeding athletes who need lots of calories and this is a way to get vegetables into them and enough calories

Because it tastes so good it's worth it

And olive oil is so good for you! Helps your ratio.

This is how I use up all the slightly wrinkly ones my kids reject. My favorite way to eat them is smeared on the Trader Joe’s brioche (toasted) with a light grating or something like manchego. But I’ll also just eat them cold out of the Tupperware. If you are craving something salty/umami like chips, these scratch that itch.

Yes, sometimes in the summer I do this

Anonymous wrote:Why slather on oil and salt which negates the healthiness of a veggie especially something so easily edible like a cherry tomato?

Eat as is, pair with a slice of mozzarella, toss in salad, or in a sandwich...endless possibilities.

The olive oil allows for salt and pepper to stick when roasting. It's truly a minuscule amount.

Why slather on oil and salt which negates the healthiness of a veggie especially something so easily edible like a cherry tomato?

Eat as is, pair with a slice of mozzarella, toss in salad, or in a sandwich...endless possibilities.

All the time! They are the best!

In the summer I have so many I do this and sometimes I throw in some sliced peppers and garlic and put it on top of roasted/grilled chicken breast.

I mix it into rice with feta.

Anonymous wrote:I haven't yet, but I'm going to try next week! Thanks for the idea, OP! (Although it'll be a fight to save enough to roast -- my kid loves to snack on fresh cherry tomatoes.)

They taste *so* much better after roasting. Seriously night and day. You're not going to believe it.

Anonymous wrote:I sauté them if I am making them fresh for breakfast, I usually only roast them if I already have the oven on, but I love them so many ways! Somehow i I never thought of sandwiches. Great idea!

I use the pan sometimes, too, but prefer the oven as you can line whatever baking sheet or dish with foil, so no cleanup. (Pan can be stubborn to clean after doing this in.) After baking, just put them in a sealable container in the fridge and they last a couple of days, at least.

Anonymous wrote:I sauté them if I am making them fresh for breakfast, I usually only roast them if I already have the oven on, but I love them so many ways! Somehow i I never thought of sandwiches. Great idea!

If you sort of schmear them into the sandwich toast, the juice and residual olive oil allows you to not have to use as much or any mayo/mustard. It's really good!

I saw some version of stewed or roasted tomatoes for breakfast every day we visited Ireland, at hotels and resorts and pubs.