Although it's not tomato season, I love the juicy red fruit so much that I cook with it year-round. One dish that I make over and over again is roasted grape or cherry tomatoes. It's super easy and quick, but the resulting tomatoes are plump, flavorful, and bursting. I love this recipe because it can be used in many different ways. Serve at dinner with steak and potatoes or at breakfast with poached eggs and asparagus. Toss it into a bowl of mixed greens, goat cheese, and croutons for a hearty lunch salad or serve on crostini and slabs of fresh mozzarella for a delectable hors d'oeuvre. Interested in the effortless recipe? Read more.
3 tablespoons olive oil
2 teaspoons minced garlic
2 pints cherry tomatoes or grape tomatoes
5 tablespoons chopped fresh herbs like basil, parsley, thyme, oregano, chives
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
- Preheat the oven to 375°F.
- In a roasting pan, toss together the olive oil, garlic, tomatoes, herbs, salt, and pepper.
- Place in the oven and roast for 15-20 minutes until tomatoes are bursting and juicy. Serve immediately or let cool and enjoy at room temperature.