Roasted cherry tomatoes
When I think of summer I think of beaches, ocean, baseball, corn and tomatoes. Tomatoes come in all shapes, sizes, and colors, with baskets upon baskets of bite-sized cherry tomatoes available at the market these days.
I love to roast a few pints at a time and spoon them over almost anything, including: pasta, fish, chicken, grains, bruschetta, scrambled eggs, pizza dough or lettuce. This recipe can easily be scaled up or down.
Servings: 6
Prep time: 15 minutes
Cook time: 30 to 45 minutes
Ingredients
- 2 tablespoons olive oil
- 2 pints cherry tomatoes, stemmed
- 2 shallots, peeled and roughly chopped
- 4 garlic cloves, peeled and crushed
- 2 bay leaves
- 4 sprigs of fresh thyme
- Coarse salt, to taste
- Freshly ground black pepper
- 1/2 teaspoon red wine vinegar, optional
Directions
- Preheat the oven to 350 degrees.
- Combine all of the ingredients in a baking dish or ovenproof skillet large enough to allow a layer or two of tomatoes. Make sure the thyme and bay leaves are tucked in snugly between the tomatoes.
- Roast in the oven for 30 to 45 minutes, or until the edges are starting to caramelize and the tomato juices are bubbling. For extra caramelization you can finish the tomatoes until the broiler for a minute or two.
- Stir in the vinegar at the end for a brighter flavor.
Nutrition information (per serving)
- Calories: 60
- Total fat: 5 g
- Saturated fat: 0.5 g
- Cholesterol: 0 mg
- Sodium: 100 mg
- Total carbohydrate: 4 g
- Dietary fiber: 1 g
- Total sugars: 2 g
- Protein: 1 g
Includes 1/4 tsp added salt.