Roasted Tomatoes and Olives

Tomatoes in January need a little extra care in the kitchen to amount to much of anything.  Throughout most of the United States, at least, a January tomato should be viewed with a bit of trepidation… that tomato has likely traveled a long distance, been artificially ripened by gasses pumped into a transport truck, and been sprayed with “food grade” (depending upon whom you ask) wax.  Yes, a January tomato is a sad creature, but can be coaxed to life with some effort.

Hence, this recipe for Roasted Tomatoes and Olives. I can’t promise it will transport your taste buds to your backyard garden in July, but I can promise that a few bites will make you forget that it’s, well, January.

[Psst… reblog, retweet, or share on Facebook to enter this month’s Freebie!]

Ingredients (Makes 4 side dish servings)

4 Roma tomatoes

12 Kalamata olives, pitted

2 tablespoons good quality olive oil

1 teaspoon herbes de provence (or Italian seasoning)

pinch sea salt

1 tablespoon finely grated Asiago cheese

Directions

Step 1) Wash, wash, wash those tomatoes in warm water. Then, wash them some more! Pat dry, then cut in half lengthwise.

Step 2) Grease a small baking dish with 1 tablespoon of olive oil. Place tomatoes in dish, cut sides up. Sprinkle with olives, herbes de provence, sea salt, and the remaining 1 tablespoon of olive oil.

Step 3) Roast in a preheated, 400 degree oven for 20 minutes.

Step 4) Remove from oven and sprinkle evenly with Asiago cheese.

Step 5) Return to oven for 5 minutes, or until cheese just starts to turn golden brown. Remove from oven and serve immediately.