Dar often has ripe, bold tasting cherry tomatoes. I regularly buy a large batch to throw into salads, make salsa, or include in a wrap. On occasion I don’t make it through them all before they start to shrivel and aren’t as appetizing as they were when fresh. Do not fear! They are perfect for roasting!
If you have never had roasted tomatoes, prepare your senses to be blown away by the caramelized burst of flavor, perfectly balancing sweet and acidic vinegar taste. They have a multitude of uses – toss them into fresh pasta, use as a sandwich topper, blended into a salad dressing or include in a stir-fry.
The best part is you can keep them frozen for months. They will be ready to pull out whenever friends drop by and you want to serve a good-looking appetizer. The roasted cherry tomatoes defrost at room temperature in minutes. Delicious served cold as an appetizer for crusty bread spread with avocado or your favorite soft cheese.
2-4 cups grape or cherry tomatoes
3-4 tbs. olive oil
2 tbs. balsamic vinegar
1/2 tsp. sea salt
1/4 tsp. ground black pepper
1. Preheat oven to 425 degrees.
2. In a large bowl add tomatoes and drizzle with oil, vinegar and sprinkle with salt and pepper to taste. Toss with your fingers to coat.
3. Place tomatoes onto a baking sheet lined with parchment paper and bake until tomatoes burst and begin to caramelize, about 25 – 40 minutes. This will depend on the size of your tomatoes and how hot your oven is, so keep an eye on them.
4. Resist sampling until they have cooled. The fantastic aroma will make this difficult, but take my advice as I have burnt my mouth more than once for lack of patience.