11 17 1 264
Last Updated on
Roasted Cherry Tomatoes are a simple dish to brighten up the tomato flavour.
I rarely use fresh tomatoes in winter, when they are not in season. They’re always disappointing; they’re not the rich, deep red of vine-ripened summer tomatoes. They lack colour and they lack flavour. But if I do feel in need of a fresh tomato, I roast them. Roasting them concentrates their flavour, enhancing their sweetness. In fact, cooking the tomatoes enhances their antioxidant ability.
So, this is not so much a recipe as it is an inspiration. The amounts can be reduced or they can be increased.
The important thing when roasting the tomatoes is to use a baking dish or a pan which is large enough that the tomatoes are not too crowded. They need room between them for the moisture to escape, which helps concentrate the tomato flavour. If you use a metal pan, make sure it’s not made of a material which may react with the acidic tomatoes.
The roasted tomatoes can be used in so many ways. Don’t let the simplicity of the recipe deceive you. They are lovely tossed with some pasta, topped with a few fresh basil leaves and shaved parmesan. I also like to toast a slice of baguette, rubbed with a clove of garlic and drizzled with olive oil. Then squash some tomatoes on top and top with crumbled feta. Or, lightly cook some green beans and toss in the tomatoes. They taste delicious with our Preserved Chillies in Oil or Gnocchi alla Romana.
Xx Alex and Faye
Roasted Cherry Tomatoes
The sweet, concentrated flavours of these roasted cherry tomatoes can be enjoyed year round, but are especially useful for enhancing dull, flavourless, winter tomatoes.
- 500 gm cherry tomatoes halved
- 3 garlic cloves minced
- 3 tbsp olive oil
- 10 fresh basil leaves
- 1/2 tsp dried oregano
- 1 tsp sugar
- salt and pepper to taste
Preheat the oven to 180 Degrees C (350 F).
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, sea salt and pepper. Roast for 30-40 minutes, until the tomatoes are collapsing and slightly charred.
If not serving immediately, place into an airtight container and refrigerate. Add the remaining basil leaves when ready to serve.
1. If serving with pasta, top the pasta with some fresh basil leaves and grated/shaved Parmesan.
2. Non-reactive pans are those which are ceramic, stainless steel, glass or enamled.
11 17 1 264
11 17 1 264