Roasted Cherry Tomatoes (2012-10-28)
Cherry tomatoes are nice and sweet. When roasted they transcend to a whole different level. The tomato flavor is greatly concentrated, the sweetness is further elevated and their fragrance is hightened ten folds.
Eat them on toasted baguette, in salads, in pasta sauces, as pizza
toppings, in sandwiches, as side dishes for meats, the application is
endless. I often roast a big batch and freeze them in individual
portions.
Roasted Cherry Tomatoes
- Halve cherry tomatoes, remove seeds with a spoon. Arrange them cut side up on a roasting tray.
- Sprinkle in this order: salt, black pepper, a touch of sugar, garlic powder, olive oil.
- Roast in pre-heated oven at 200C/400F for one hour.
You can use freshly chopped garlic if so inclined but they can get
burnt, garlic powder imparts the flavor without burning.
Don't use big tomatoes, they don't work in this recipe.
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