Friday, July 3, 2009

Oven Roasted Cherry Tomatoes

It seems to take an eternity for my tomatoes to ripen on the vine. Since I can no longer wait patiently, I've taken to roasting the store bought varieties.
It's a simple matter, just halve them,
douse in olive oil, add a little garlic and season with sea salt, pepper,
fresh thyme
and roast for about 45 minutes.
The heat of the oven evaporates the moisture and intensifies the tomato flavor. Winter, spring, summer or fall, if you have an oven you can have great tomatoes!

Oven Roasted Cherry Tomatoes

1 pound cherry or grape tomatoes
2 tablespoons olive oil
1 clove garlic
sea salt and freshly ground pepper
several sprigs fresh thyme

Preheat oven to 350 degrees.
Halve the tomatoes and place in a bowl. Add the olive oil, salt, pepper, garlic and thyme. Toss and place on a parchment lined baking sheet. Roast for 45 minutes or until the tomatoes are shriveled.
Roasted Cherry tomatoes taste great sprinkled over fresh slices of mozzarella cheese, mixed into salads or just eaten on their own.

All pictures and recipes are the sole property of The Gypsy Chef unless otherwise credited.

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