Pan Roasted Tomatoes with Herbs

The week after Thanksgiving. Grace went home Sunday. I put a turkey carcass into my stock pot Friday morning. Twelve hours later I had a rich broth. I made turkey soup — the shredded turkey, the broth, the egg noodles, a little lemon, a little dill. The kids had it for three days.

I have been making Sean's soup every Sunday. That has become a rhythm. I make it. I freeze portions. I eat from it when I cannot cook otherwise. I have started dropping a quart at Linda's when I make it. She brought me a soup last year. I am giving one back. Linda accepts with dignity. She says "Kate. This is the good soup. Put it in the fridge for me." I do.

NP spring semester registration closed Friday. I am in one course — advanced clinical practicum. I start January 10. I will juggle it with the clinic job. I can do this. I have done harder things.

Liam had a peaceful week. No incidents. He is attached to Mrs. Patel in the way five-year-olds attach to their kindergarten teachers — with the full conviction that she is the wisest woman alive. He has not mentioned Sean to her, per her report. He is not hiding; he is just keeping her relationship with him in its own box. Ms. Russo says this is healthy.

Nora said "Mommy I love you" unprompted Saturday. She said it at the kitchen table while eating a piece of toast. She said it and looked at me directly. I said "I love you too, Nora." She went back to her toast. The three-year-old heart is a mystery and a gift.

The turkey soup carried us through most of the week, but by day two I wanted something to sit beside it — something that didn’t take more than twenty minutes and felt like I was still cooking, still feeding people with intention. Pan roasted tomatoes with herbs have become that thing for me: a little olive oil, a hot pan, whatever herbs are still alive in the fridge, and suddenly a bowl of soup feels like a proper dinner. It is the kind of recipe that asks almost nothing of you and gives a lot back, which is exactly what I needed.

Prep Time: 5 min | Cook Time: 15 min | Total Time: 20 min | Servings: 4

Ingredients

1 1/2 lbs cherry or Roma tomatoes, halved
2 tablespoons olive oil
3 cloves garlic, thinly sliced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 tablespoon fresh rosemary, roughly chopped
1 tablespoon fresh flat-leaf parsley, chopped
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/2 teaspoon sugar (optional, to balance acidity)
Red pepper flakes, to taste (optional)

Instructions

Heat the pan. Place a large skillet (cast iron works beautifully) over medium-high heat. Let it get hot — about 2 minutes — before adding anything.
Add oil and garlic. Add the olive oil and sliced garlic. Stir once and let the garlic soften and turn just barely golden, about 60 seconds. Watch it closely; you don’t want it to burn.
Add tomatoes cut-side down. Place the tomato halves cut-side down in the pan in a single layer. Do not stir. Let them roast undisturbed for 5–6 minutes until they are deeply caramelized on the bottom and beginning to collapse.
Season and add herbs. Flip the tomatoes gently. Sprinkle with salt, pepper, sugar (if using), thyme, and rosemary. Reduce heat to medium and cook another 4–5 minutes until the tomatoes are tender and jammy and the juices have thickened slightly in the pan.
Finish and serve. Remove from heat. Scatter the fresh parsley over the top and add red pepper flakes if desired. Taste and adjust salt. Serve warm directly from the pan alongside soup, crusty bread, or roasted chicken.

Nutrition (per serving)

Pan Roasted Tomatoes with Herbs — The Side Dish That Keeps the Soup Company