This IS the thing to make when you’re craving tomatoes… with local varieties as far away as a hot summer’s day.
The slow roasting will coax out the natural flavour of any off season imported tomato, while enhancing it’s natural sweetness. Almost makes them like candy, actually. A dusting of good quality dried oregano, preferably the kind that’s dried as a bunch, gives the perfect savoury hit adding subtle flavour and perfect foil to the sweet.
When you make these… make extra. You’ll find so many uses for them, you’ll wonder how you managed without them.
The first way to eat ’em?? Bruschetta, natch. Slice and grill up some good rustic bread, give it a little kiss with garlic, add ricotta and the tomatoes. I promise you, it’ll fill the void until you find local tomatoes in the shop, while satisfying your craving.
Next try them with pasta, replacing your usual tomato sauce. It’ll give it a brightness that’s unexpected while offering full blown tomato-ness. Cook up your fave short pasta, add some cheese (ricotta, Parmigiano, asiago…) some sautéed mushrooms, peppers, onions or any combo thereof – and you’ve got one helluva plate of pasta goodness.
How about as a classy topper for an open faced sandwich! Use whatever tickles your fancy from the deli, from sliced turkey to ham to salami or mortadella. Throw on some Swiss, provolone or good ol’ cheddar… don’t forget the greenery and use some lettuce, arugula or spinach. Gettin’ hungry yet…????
Ooooooooooooh. Don’t forget pizza! Add before or after baking, along with your other fave ingredients. Would also be fab on most any salad….
Make these. Make them soon. Use a combo of the pretty colours available and don’t worry if they don’t all cook up exactly the same. The variety of textures will only enhance them, any way you use ’em.
Oven Roasted Cherry Tomatoes
These can be served warm, at room temp or even straight out of the fridge. Try them all ways to see what you like. Extra can be stored for several days in the fridge – giving you lots of time for ways to serve & enjoy~
2 pints grape tomatoes
3 TBSP extra virgin olive oil
Generous dusting of dried oregano
Kosher salt… a good sprinkle
Fresh ground black pepper… roughly half the amount of salt used