Wednesday, August 25, 2010

Saveur Roasted Tomatoes

These summery, melty tomatoes were pictured on the cover of a recent Saveur magazine that my bf was nice enough to pick me up while traveling. Because it was on the cover, this beautiful picture been staring at me from the magazine rack and hanging out in the back of my mind.


Now that we're finally! rolling in tomatoes (yes!), I decided to make this recipe with a pint of cherry tomatoes, instead of the big ones in the recipe. Still delicious. And best of all, super easy.


Simply spread the tomatoes, garlic, and oregano (or thyme) out on a baking sheet and drizzle with olive oil. Roast in a hot oven (425 degrees F) for 20 to 25 minutes until tomato skins begin to split.


Saveur suggests serving the tomatoes with crusy bread or as a side dish to fish or chicken. I spread the roasted garlic on cheesy bread and topped it with the tomatoes, and it served as an awesome, light dinner.

3 comments:

  1. That looks delicious. My cherry tomato plant has been turning out new little babies every day - so this might be a good use for them!

    Laura

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  2. Kate, C$ made a variation of this with lots of veggies roasting together. She added some feta and we ate it on Rosemont focaccia! SO good.

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