I also need to test side dishes to share with you all.
I have no issues with this.
My guess is thats why we dont see them a ton on Thanksgiving tables.
Luckily, a quick trip to the oven can change all that.
Thats my long way of saying: Roasted tomatoes will have much more flavor than raw tomatoes in fall.
Plus, it couldnt be easier.
I prefer these varieties because of their medium size, and they happen to soften nicely.
Using myair fryer secretfor roasting, sprinkle some salt into a bowl with the tomatoes.
Then drizzle a teaspoon of oil into one palm.
Rub your palms together and then rub each tomato with your oily hands.
The salt will naturally get picked up.
Place the tomatoes, either whole or halved, on an unlined baking sheet.
Unlined baking sheets will give your tomatoes more color.
Roast the tomatoes at 375F for about 30 minutes, orif they’re wholeuntil theyve just burst slightly.
If theyre halved, they’re done when the bottoms have some browning.
Plating this dish is flexible, and theres almost no way to screw it up.
I used dry Calabrian chili flakes this year.
Perhaps youd scatter chopped fresh basil over the top.
Maybe chopped salted pistachios and za’atar are more your vibe.
If you havegarlic confit, you know what to do.
But even if you skip the final garnish, you must crush some flaky salt over the top.
The dish will look simple but tantalizing nonetheless.
I actually prefer making dishes that have easily identifiable ingredients so I dont have to field as many questions.
Preheat the oven to 375F.
Put the tomatoes in a bowl and sprinkle the 12 teaspoon of salt over top.
Drizzle a small amount of oil into your palms; it should be enough to coat the tomatoes.
Cool them for a few minutes.
Put the tomatoes on a serving platter.
Rip the burrata into six or seven hunks and dot the dish with the cheese.
