It’s Valentines Day and as much as I should have made you a heart shaped sugary sweet covered in sprinkles and all things pink, the truth is I don’t really do Valentines Day.
At the risk of sounding jaded and angry, Valentines is kind of a sham. Sure it’s fun for the kids and Lord knows I don’t need an excuse to enjoy a box of chocolates or some pretty flowers but I hate that ultimately today validates those that have a significant other to share it with and those that are single are left to feel less than. Where is the love in that, I ask? So I don’t really make a big deal. I don’t do anything special for the kids- they’ll get plenty of sugar and cards at school today. The Mr and I will exchange a sweet hug and kiss and mostly likely hit the mountain for a morning of riding. Not any kind of departure from our everyday schedule. It’s all good as I wouldn’t want it any other way!
With that being said, I’ve decided to dedicate this post to the one I love most. (Looking at you, honey!) My husband doesn’t have much of a sweet tooth. He’d much more a savory guy and doesn’t eat a whole lot of snacky things to begin with. Put a bowl of sautéed vegetables or a large plate of salad in front of him and he’ll lick his plate clean. Preferably with a side of sliced steak or bacon…..very Paleo of him. Whenever I make these, he can’t keep his hand out of them. He likes to refer to these little beauties as natures candy and I can see why. They’re sweet, caramelized and you pop them in your mouth like a bowl of peanut m&m’s. And for the record, they’re nothing like peanut m&m’s but I’m pretty sure you guessed that already…
When you eat them you almost (almost) forget it’s the dead of winter. This is a great way to trick your tomatoes into thinking it’s not 20F degrees outside. We eat them as is, tossed into scrambled eggs, stirred into a creamy pasta and they make a killer topping to a toasted everything bagel smothered in cream cheese.
I hope that those of you celebrating the big V-day have a wonderful day filled with love, cupids, roses and chocolate and it’s everything you hoped for. To the rest of you, happy Thursday!
- 1 pint red cherry tomatoes
- 1 pint yellow cherry tomatoes
- olive oil
- pepper (optional)
- Heat oven to 250F degrees.
- Line a large rimmed baking dish with foil.
- Slice tomatoes in half and place them cut side up on the baking dish.
- Drizzle with enough oil just to coat all the tomatoes. (about 2 tablespoons)
- Sprinkle with salt and pepper if desired. Use a light hand as they flavors concentrate immensely as the tomatoes cook.
- Roast tomatoes in the oven for just about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside. Keep an eye on them. Every oven is different. It could take two hours or the full three.
- Use them right away or let them cool and store them in an airtight container in the fridge for up to 3 days.