Limoncello Roasted Roma Tomatoes

Roasted roma tomatoes tossed in limoncello, olive oil, sliced garlic, fresh herbs and lemon zest.

This dish really came to me out of nowhere. I wanted to have a nice brunch and wanted to include roasted tomatoes to the table. This recipe is actually paired with seared salmon and a rich hollandaise. It was by far my best brunch ever. For this dish I thought I’d try out something new in my food and that would be limoncello. Limoncello is generally consumed ice cold and slightly diluted it’s similar to Campari or ouzo but today I thought I’d cook with it. Limoncello is a Italian lemon liqueur that’s bright yellow in color and has a strong tartness and citrusy flavor. If you follow my tips and tricks below you’ll have the perfect dish for a nice light brunch. Try it out and let me know what you think!

TIPS AND TRICKS FOR THE BEST LIMONCELLO ROASTED ROMAS:

don’t go crazy with the limoncello: a little goes a long way with this stuff you want the citrus flavor to be light without it tasting boozy

don’t overcook them: this roasted tomato recipe is actually really quick and also pretty simple to do at any experience level. just keep an eye on them since they can be pretty unforgiving if left in the heat for too long.

fresh herbs are best: I’m a huge lover of dried herbs but for something like this that will be quick in the oven the fresh herbs can really shine. use any you have on hand. some fresh basil or oregano would compliment this dish well.

use any variety of tomatoes: if you don’t have any romas on hand any variety will do. try them in different colors to really stand out.

SIMILAR INGREDIENTS TO:

  1. TOMATO AND BRIE TARTLETS
  2. BLISTERED SHISHITO PEPPERS W/ COTIJA CHEESE
  3. CHILI GARLIC CORN ON THE COB

ENJOY THIS RECIPE WITH:

  1. SOURDOUGH STUFFED BLACKENED SALMON W/ CRAWFISH MUSHROOM SAUCE
  2. SPICY SHRIMP OVER PAPPARDELLE
  3. CRAWFISH AND SAUSAGE STUFFED POBLANO PEPPERS

INGREDIENTS

  • 6-8 Roma tomatoes, halved
  • 6 Garlic Cloves, sliced
  • 1/4c Limoncello
  • 1tsp Thyme, fresh
  • 1tsp Rosemary, fresh
  • 1tsp Black Pepper
  • 1tsp Sea Salt
  • 1Tb Olive Oil
  • 1 Lemon, zest + juice

DIRECTIONS

  • TOSS INGREDIENTS: Toss all ingredients together in a bowl and transfer it to a baking dish
  • ROAST: Roast tomatoes at 400 for 15- 20 minutes. Tomatoes should be firmed and hold their shape but appear slightly wrinkled.

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