Saturday, August 21, 2010

Summer in a bowl! Roasted Cherry Tomatoes

Mmmm! Doesn't that look scrumptious??

It was!

Our garden hasn't done as well as I'd hoped, but we've got quite a few cherry tomatoes! I'm not the biggest fan of raw tomatoes, so I love roasting these little beauties!

Simply line a cookie sheet with foil and spray lightly with nonstick cooking spray. Place a single layer of washed and dried cherry tomatoes on the pan and drizzle with oil (some love EVOO, I prefer canola). Toss to evenly coat the tomatoes.

Sprinkle with kosher salt and freshly cracked black pepper. Bake in a preheated 400 degree oven for 10 minutes, or until tomatoes lose their shape.

What you do next is up to you! :-)

I like to toss the cherry tomatoes (roasting brings out their amazing sweetness!) with some of my favorite pasta, a little more freshly cracked black pepper, a sprinkling of basil and parsley, and a healthy dose of grated parmesan cheese!

Ohh, yummy! Light, yet filling. Fresh, garden taste, yet hearty! Mmmm! Perfect, quick summer supper!

Besides canning or freezing, what's your favorite 'garden bounty' dish?

Recommend: YES

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Mikki said...

This looks delicious.

I just made some spaghetti carbanaro with roasted tomatoes the other night. I LOVE roasted tomatoes.

Krista said...

Drooling over this one! Excellent idea. Next time I find myself with an abundance of cherry tomatoes, I'm doing this!

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