Tag Archives: how to use grape tomatoes that are going bad

Pan-Roasted Tomatoes (a great spread for toast!)

23 Dec Beautiful char; ready for breakfast or bruschetta

The problem with warehouse shopping places like Costco is that when you are just one and a half people (little man being that half because he only eats half the variety that I do so far) the food comes in packages that are far more than you can consume before it goes off. We just can’t eat that many avocados or tomatoes or asparagus before they start looking nasty, no matter how good the price.

Nice char!

Nice char!

But, I was tempted into sins of excess by a quart of bright orange tomatoes in a plastic shell that reminded me irresistably of Sungolds. Why I was buying tomatoes out of season and out of state is a question you can reasonably ask. I hang my head in locavore-gone-wrong shame and go on with my story. I bought them. I did.

Sauteed leeks

Sauteed leeks

They were delicious, ridiculously sweet and kept me on the salad path for days. That is a path I need to be on. But a week, two weeks later, predictably, the cup that was left had passed its prime and I had a locavore-gone-wrong guilt hangover.

Prosecco mimosas - pink grapefruit and orange juice

Prosecco mimosas – pink grapefruit and orange juice

Solution? Pan-roasting. Our friend, Ashley had stayed over and it was a Saturday, which of course calls for bacon and eggs and Prosecco Mimosas (my new fave is pink grapefruit – 2 parts juice to 1 part prosecco…or 1 parts prosecco to two parts juice…or a glass of prosecco with a splash of juice….)! We added to that a leek saute (that Ashley will have to give me the recipe for; once she started fighting with the leek cleaning process, I backed away and didn’t look again until it was on my plate) and the following recipe that used up the tomatoes in a delicious and satisfying way! So, tomatoes used up, guilt assuaged, breakfast… delish!

 

On toast with basil (what's left in the little pot by the kitchen window)

On toast with basil (what’s left in the little pot by the kitchen window)

Pan-Roasted Tomato Spread

1 tsp olive oil (optional, especially if you have a nonstick pan)

1 Cup grape tomatoes

1 pinch sugar

1 pinch salt

1 tsp fresh basil (optional)

Place all ingredients (except optional basil) in a small skillet. Heat at medium, stirring occasionally, until the tomatoes begin to split and char. Remove from heat and spread on toast. Top with basil.

You may also like:

Oven-Roasted Tomatoes with Basil and Garlic

Slow-Roasted Grape Tomatoes

Pasta with Tomatoes, Goat Cheese, Black Olives

 

 

 

 

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