Beautiful ripe red tomatoes roasted with fresh garlic, extra virgin olive oil, kosher salt and freshly cracked black pepper. These little bits of deliciousness can be used with any dish. I make a big batch every week and store them in the fridge for use throughout the week in pasta, pizza, salads, eggs.....the possibilities are endless!
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Ingredients
- 1 Pint cherry tomatoes Washed and dried
- 1 Tablespoon olive oil
- 2 Cloves Clove garlic minced
- Few springs Rosemary Leaves removed from the stems (reserve the stems)
- 1/2 Teaspoon each Himalayan salt (or pink salt) and fresh black pepper
Ingredients
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Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- In a bowl, mix tomatoes, olive oil, garlic, salt, fresh pepper, rosemary stems and half the rosemary leaves.
- Place the tomato mixture in the baking sheet and spread out.
- Sprinkle the remaining rosemary leaves on top of the tomatoes.
- Place the baking pan in the centre rack of the oven.
- Bake for 30-40 minutes until tomatoes are soft and the skins slightly charred.
- Eat hot, warm or cold. Excellent for salads, pizza, pasta, eggs, sandwiches....the options are endless.
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