Roasted Cherry Tomatoes
Oh summer tomatoes. Really the only time we're supposed to eat these bright glorious buggers. They can be so SWEET, so succulent, so gorgeously colored with bright red, and yellow skin. I just love tomatoes in the summer and while they're fabulous raw, this new roasted recipe is pretty darn spectacular.
When you buy a carton of fresh cherry tomatoes from the farmers market, there's not too much you have to do to get them to taste amazing. This simple recipe and a bit of time will yield incredible results. Serve on top of pasta or even for a fancy brunch with scrambled eggs, or with a bit salad. These roasted beauties are quite versatile!
- About 2 cups cherry tomatoes, pricked with a knife in their center
- Good Quality olive oil (about 1/3 cup)
- Sea salt and black pepper
- Pinch or two of red pepper flakes
- 3 cloves fresh garlic or garlic powder
- sprigs of fresh herbs - I used oregano, basil, and thyme
- Preheat oven to 350 degrees
- in a baking dish, arrange tomatoes and drizzle generously with olive oil
- sprinkle generously with sea salt, pepper, and as much red pepper as you like
- chop 3 cloves of garlic and sprinkle over tomatoes (or sprinkle garlic powder over them instead)
- Place springs of fresh herbs in with the tomatoes. Use whatever you have! I used basil, thyme, and oregano. If you don't have fresh herbs a few sprinkles of dried is just fine.
- Add another small drizzle of olive oil on top and slow roast in the oven 50-60 minutes so they're super juicy and have slowly absorbed all the flavors.