Sunday, September 14, 2008

Bountiful Roasted Cherry Tomatoes

For that extra bounty of summers tomatoes, try slow roasting them in the oven. These are delicious with pasta or risotto, as a pizza topping or with fresh mozzarella and basil.

Roasted Cherry Tomatoes

4 cups cherry tomatoes, sliced in half
1/4 cup extra virgin olive oil
1 TBSP fresh thyme, chopped
3 garlic cloves
1/2 tsp sugar (to promote caramelizing)
1. Preheat oven to 325 degrees and line a baking sheet with parchment paper.
2. Toss halved tomatoes in a bowl with the remaining ingredients and spread in an even layer on the baking sheet.

3. Roast 30 minutes at 325 degrees and then raise the temperature to 375 degrees and roast 10 more minutes. They should caramelize without charring, so adjust time accordingly. To finish, turn off oven and leave in for 10 minutes. Take out of oven, salt to taste and cool to room temperature. They may be used immediately or refrigerated for up to 5 days.

Written and photographed by Diane

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