I’ve always been a fan of oven roasting tomatoes but I’ve never tried adding maple syrup before. I think I’m going to try this and (if I can hold off from eating all of them immediately) make some into that grilled cheese you mentioned. Yum!
I love roasted tomatoes. They are a totally different vegetable or should I say fruit, than raw tomatoes. I love the deep, dark caramelized flavors. They are great on BLTs, too, with arugula in the place of regular lettuce. Pretty perfect sandwich. I think the maple would go great with the bacon too & the bitterness of the arugula.
I roast tomatoes every summer when they are in season, and then I freeze them to use in the winter so I don’t ever need to buy the ones in the plastic cartons. It’s super easy (with or without maple syrup) and you can spread them out on baking sheets to freeze just like any other fruit, and store them in ziplock bags.
Like Hannah, we freeze roasted tomatoes for times like this… and we dehydrate heirloom cherry varieties for rehydrating. But, every now and again, I definitely get a hankering for something fresh — and I’m intrigued by the maple flavor here.
I’m totally into the goat cheese combo. And I can imagine many a pizza on which these would be fabulous.
We made an adaptation of these TWO DAYS IN A ROW with sungold cherry tomatoes from the grocery store and honey instead of maple syrup. They were utterly divine, a ray of sunlight in the endlessly grey Massachusetts winter. Thanks, Tim. And thanks to the store that stocks sungolds! (Best tomato ever.)
I am in CA, and even here there is lot to be desired in the produce department right now. I just broke down and bought those same tomatoes for a dinner party last week and just did the standard roast with olive oil and some fresh herbs. This maple infusion may be enough to make me fall prey to the plastic carton again…
Beautiful little treats! I used yellow cherry tomatoes and put them in a salad with goat cheese & dressed with a balsamic vinaigrette. I love the idea of these in mini BLTs as part of a cocktail spread.
a little late to comment here, but have to say that i, too, saw these in saveur and tried them. they are now a cocktail party standard, SO easy, forgiving, and downright cheap! absolute perfection with a crusty baguette and some goat cheese.
Hi Tim, interesting recipe! I would like to try. Only a question, 250° are fahrenheit or cersius? I suppose fahrenheit that corresponds to 120° C more or less, because I think that 2-3 hours at 250°c it’s a little bit to much…sorry I live in Italy and we use Celsius scale.
Today I’m going to the grocery store to look for the maple syrup, not so easy to find here in Italy, and I think that honey is sweeter than maple syrup, isn’t it?