When the season is in full force and tomatoes abound, I love to make these roasted tomatoes. It’s a wonderful departure from regular tomato sauce and it makes for a very adaptable, yet delicious, condiment.
During the roasting process, the tomatoes acquire a concentrated flavor while the garlic and herbs do their part and give them fantastic aromatics.
The succulent slices make a guest appearance in this mouthwatering bulgur and chickpeas with roasted tomatoes and grilled halloumi. But they can also be used to make a coulis or dip; simply served as a side vegetable with fish or chicken; scattered on top of a pizza; or tossed with a summery pasta.
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.