GOOD TASTE

YOU SAY TOH-MĀ-TOE,

I SAY TOH-MAH-TOE

WRITTEN BY GINA REARDON / PHOTO BY MELANIE MCDOWELL

Actually, I say tomāto (long a), and I am celebrating tomato season. When I was young, my dad grew tomatoes in our Seattle backyard. It was not the best climate for tomato growing, but he was determined that my sister and I would enjoy them as much as he did. Those ruby gems picked fresh from the vine were wasted on us. But once my palate changed, it was like the sun came out in that ripe, juicy fruit!

I am one of the disadvantaged gardeners with not enough sunny spots in my yard to plant even a few tomato vines, much less grow miniature versions in pots. But one thing I’ve noticed is that all the tiny varieties have become more plentiful and flavorful. They are an essential household staple.

I love to roast these beauties, a method so simple your five-year-old can do it. But the ways to use them are endless. The roasting method intensifies the flavors. Here are some of my favorites:

• Garnishing a wedge salad along with crisp bacon, scallions, homemade ranch dressing and homemade croutons

• Stirred into pasta with fresh basil, olive oil, a little crushed red pepper and parmesan cheese (or scooped on top of cacio e pepe or mac and cheese)

• As an alternative to sliced tomatoes on a BLT

• As a fresh salsa topping on top of grilled salmon

• As a side accompaniment to grilled steak, along with grilled asparagus • With scrambled eggs, or tucked inside of a French omelet with fresh greens

• Served with grilled bread, homemade ricotta, and other grilled vegetables for a build-your-own bruschetta snack

• On top of a white pizza: Using your favorite pizza crust recipe, brush with garlic oil; sprinkle with crushed red pepper, fontina (or fresh mozzarella cheese), roasted cherry tomatoes; season with salt and pepper; bake; and top with fresh basil leaves when melty.

Roasted Cherry & Miniature Tomatoes

SERVES 4

Ingredients

12 ounces fresh cherry or other miniature tomatoes, cut in half lengthwise 2-3 tablespoons olive oil Kosher salt and fresh coarse ground pepper Sprigs of fresh thyme

Preparation

Preheat oven to 350 degrees. Line a baking sheet with a piece of parchment paper or aluminum foil. Toss tomatoes with olive oil. Spread evenly on baking sheet and turn the cut side up. Sprinkle evenly with kosher salt and fresh ground pepper. Sprinkle with thyme sprigs. Let rest for 30 minutes. Bake for 30 minutes, until tomatoes are cooked through and a little jammy. Let cool and use in everything!

Gina Reardon, former owner of Catering by Design and culinary philanthropist, leads the KC team for No Kid Hungry, culinary professionals and community members focused on supporting Share Our Strength’s No Kid Hungry campaign. Funds raised help connect the nation’s 16 million low-income children with more school breakfast, lunch, and summer meals.