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Sunday, February 2, 2014

Herb Roasted Grape/Cherry Tomatoes

I am delighted our local farmers' market has started selling deliciously sweet grape tomatoes. I usually try to buy a kilo box whenever I am there. Today I found I had too many left over to keep for more than a day or two, so I oven roasted them.

1 pound of grape or cherry tomatoes sliced in half
1 tablespoon fresh minced basil
1 tablespoon fresh minced oregano
2 cloves of garlic minced
salt and fresh ground pepper to taste
olive oil
parchment paper
baking sheet

Preheat oven to 350° F.

Toss the sliced tomatoes in the herbs, garlic and olive oil until well coated, add salt and pepper to taste. Lay the tomatoes cut side up onto the baking sheet lined with parchment paper.

Bake for about 45-50 minutes, until the tomatoes begin to collapse.

Cool completely before storing.  They can be stored in an air tight jar in the refrigerator for about 5-7 days, or you can pack them in olive oil with some Kalamata olives.

The tomatoes can be served as an antipasto, tossed in pasta or a salad, layered on sandwiches, served with olives, cheese and crackers, or on bruschetta. Just use you imagination.

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