They'd been sitting on your counter for awhile: a lonely box of forgotten cherry tomatoes. Almost completely full, the container had been there for a bit too long and the tomatoes had a slightly shriveled, wilted look. They hadn't yet gone bad, but they weren't exactly good. What to do? Roasting to the rescue!
Roasted tomatoes perk up pasta, bruschetta, sautéed fish and rice - there's not much they can't do. Slice them quickly with this trick, drizzle with olive oil and sprinkle with salt and pepper, flip on the oven, and you're on your way to a sweet treat. Use them straight from the oven or freeze for later use - and you'll never have to let a pint of cherry tomatoes go to waste again!
(Images: Stephanie Barlow)