Usually, when I roast tomatoes, I’m roasting home-grown, vine-ripened tomatoes. They’re always so sweet. When the tomatoes come out of the oven, they are soft and beautiful. The sugars caramelize and give fantastic flavor to everything they come in contact with.

I roasted tomatoes some tomatoes last night. Two of them came from my garden and the rest were leftover grocery store tomatoes from a couple of weeks ago, before my garden started producing. The results weren’t as good as they could have been. However, with the addition of a sprinkling of sugar and a bit more salt, you could have mistaken them for vine-ripened roasted tomatoes.

Instead of using them as an accompaniment for spaghetti, I snatched some couscous. It took about five minutes to prepare the couscous and about 10 minutes to preheat my oven to 400 degree, slice tomatoes, crush some garlic, sprinkle salt and olive oil and slide the pan of tomatoes into the oven. Overall, this dinner was quicker than most I make (unless you count the 45 minutes or so of roasting.)