Roasting heightens the flavor of tomatoes, allowing them to develop both their sweetness and their acidity. I tend to favor Sungold tomatoes for eating out of hand and for roasting in this salad. Upon first glance, the
Sungold looks like an anemic orange version of the cherry tomato. I often see shoppers pass over them at our farmers market, unaware of their candy-like sweetness and rich tomato flavor that seems particularly magnified for such a small marble-sized bite.
In this salad, I roast them in a hot oven with olive oil and red onion. Roasting concentrates their sweet and complexly flavored juices. I toss in a handful of mint right before serving the salad, though a handful of basil
works just as well.
SERVES 4
INGREDIENTS
- 2 pounds cherry or grape tomatoes, halved
- 1 small red onion, sliced ⅛ inch thick
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons finely ground unrefined sea salt
- ¼ cup chopped fresh mint leaves
INSTRUCTIONS
- Preheat the oven to 425°F.
- Line a baking sheet with parchment paper.
- Arrange the tomatoes and red onion in a single layer on the lined baking sheet.
- Drizzle with the olive oil and sprinkle with the salt.
- Roast for 40 to 45 minutes, until the tomato juices thicken to the consistency of maple syrup and the tomatoes wrinkle.
- Spoon the roasted tomatoes and onions into a mixing bowl, toss in the mint, and serve immediately before the mint wilts in the residual heat of the tomatoes.
