Roasted Cherry Tomatoes
from https://itsnotcomplicatedrecipes.com/
You will find that there are many ways in which to enjoy Roasted Cherry Tomatoes. The simple method of roasting the tomatoes heightens and brightens their flavour. Just roasting the tomatoes for 30 minutes in the oven makes a wonderful dish with a naturally sweet flavor which is balanced by a gentle tang of acidity. The roasting produces tomatoes which are juicy and full flavoured. Their sugars slightly caramelise and add to the depth of flavour.
Roasting the tomatoes is also an ideal way to keep some for the weeks or months ahead. You can freeze them in zip-lock bags to use as a quick pasta sauce or other recipe. They keep for up to 6 months. If you have some cherry tomatoes that are a little past their prime and have become wrinkled, do not throw them out. This is a great way to avoid waste; they respond well to roasting, becoming extra sweet and suitable for many uses.
It is important to roast the tomatoes in a non-reactive pan. A reactive pan may be made from copper, aluminum or cast iron and react with acidic foods, such as tomatoes. They may alter the color and flavor of the food cooked in them. Non-reactive pans are those which are ceramic, stainless steel, glass or enamelled.
There are numerous ways in which to use the tomatoes and they are delicious served either warm or at room temperature.
- The tomatoes may be served as an appetizer. Do not serve the tomatoes cold from the fridge; their flavors will be dulled.
Either warm them or bring to
room temperature before serving.
- On a platter with crusty bread and a ball of fresh mozzarella or burrata, as in Roasted Cherry Tomato Caprese. Warm or at room temperature.
- On crostini/bruschetta – delicious with fresh ricotta and drizzled balsamic glaze.
- A base for fried eggs.
- As a simple sauce to serve with pasta. If serving with pasta, top the pasta with some fresh basil leaves and grated/shaved Parmesan. A drizzle of extra virgin olive oil is a nice touch just before serving.
- To top a pizza.
- As a side dish for meat, poultry or fish.
500 g cherry tomatoes (17.64 ounces, a little over a pound)
3 garlic cloves, finely minced
3 tablespoon olive oil See Note 1
10 fresh basil leaves
1/2 teaspoon dried oregano
1 teaspoon sugar (or more if tomatoes are very acid)
salt and pepper to taste
Preheat the oven to 180 Degrees C (350 F).
Wash the tomatoes and dry them thoroughly. Cut them in half.
Toss the tomatoes lightly with olive oil in a non-reactive pan.
Spread them out into one layer and sprinkle with the minced garlic, half the basil leaves, dried oregano, sugar, salt and pepper. Roast for 30-40 minutes, until the tomatoes are collapsing and slightly charred.
If not serving immediately, cool the tomatoes, place into an airtight container and refrigerate. Add the remaining basil leaves when ready to serve.
Servings: 4 people
