Monday, August 17, 2009

Roasted cherry tomatoes

Here is a delicious snack you can make out of all those many cherry tomatoes coming into season right now. I used the sun golds that we have growing, but any type of cherry tomato will work.


- 2 handfuls of cherry tomatoes (enough to cover the pan that goes in your toaster oven, one layer only)
- 3 or more cloves of garlic
- 1 tbs olive oil
- 1/2 tbs balsamic vinegar
- 2 tsp fresh rosemary
- 4-5 fresh basil leaves torn into pieces

Spread the tomatoes out over your toaster oven pan. Peel garlic cloves and distribute among the tomatoes. Sprinkle olive oil, balsamic, rosemary and basil leaves over tomatoes. Mix up a bit with your hand or a spoon to make sure the ingredients are evenly distributed.

Set toaster oven for 400 degrees F and roast for 40 minutes. When finished tomatoes should be bursting out of their skins.

Eat as a snack, or throw into pasta, on toast, in a salad, or on a pizza for an added burst of flavor to your favorite dish!

You can also make a larger version of the recipe in your regular oven by upping the portion size and using a baking pan.

I like them on focaccia bread:

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