Roasted Cherry Tomatoes – One recipe, Three dishes

Saturday morning was nice and lazy, just how I like it (but rarely have it).  Wife and I bailed on a planned hike and decided to go swimming instead–but not until after we got in some serious veg time on the couch.  Veg time for us often means watching the Food Network, and this time we got sucked into a show we normally can’t stand – The Barefoot Contessa.  There’s something that irks me about Ina Garten, but one of her recipes just jumped out at us as the perfect vegan pot luck dish for Sunday’s party.  Here is Wife’s take on Ina’s recipe (thanks for cooking, honey!), along with a couple of fun ways we used the leftovers:

Roasted Cherry Tomatoes

4 pints cherry tomatoes – fresh from the farmer’s market

2 T olive oil

Good herbed salt, to taste

Freshly ground black pepper, to taste

1/2 cup chopped/sliced fresh basil

1. Preheat oven to 400.

2. Toss tomatoes and olive oil and spread on a baking sheet.  Add liberal amounts of salt and pepper.

3. Roast for 10-15 minutes, or until tomatoes are soft.  Try to catch them before they completely collapse, but it’s ok if you don’t.  They’re still yummy, just a bit mushier.

4. Spoon into a bowl, including as much of the oil/juice as you’d like.  (If you’re going to turn leftovers into a sauce later, you can reserve the juices separately for a day or two.)  Top with the fresh basil.  Serve hot, at room temp, or as a cold salad.  I liked it best cold!


Roasted tomato brushetta – chill the tomatoes, then use as a chunky topping for crostini.

Pizza – something about this flavor reminded us of really fresh pizza sauce, so try mashing the tomatoes and spreading on a pizza crust with your favorite toppings.

Tomatoes – use where you’d use fresh or canned tomatoes and appreciate the extra flavor!


2 responses to “Roasted Cherry Tomatoes – One recipe, Three dishes

  1. I made this recipe last night and It Was Awesome.

    I used cherry tomatoes from my garden, mixed ’em up in a bowl with extra-virgin olive oil and poured ’em into a baking pan with the oil. Then I sprinkled Murray river fancy salt and regular cracked black pepper over the tomatoes and popped it into a four-hundred degree oven. The oil smoked a bit at first, but that went away after a few minutes, and my tomatoes were maybe a little bigger than regulation cherry tomatoes so I cooked ’em longer to accommodate that, maybe twenty-five minutes. When the tomatoes came out we scooped them into a bowl along with the liquid from the pan and a little under a cup of finely chopped fresh basil. I was completely amazed by how good it tasted. Roasting the tomatoes brought their flavor to a whole new level. We stirred it with a spatula and refrigerated it for about an hour. Served with a spoon, for scooping it onto the home-made brushetta, this roasted cherry tomato get-up was easy, incredibly flavorful, and a big hit.

    Thanks for the great recipe!

  2. Glad you liked it, Nat! I think the bruschetta option is my fave. Yum!

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