Roasted mixed heirloom cherry tomatoes are so versatile! They can happily accompany fish, chicken or even lamb. Use it to flavour freshly prepared Ligurian Handmade Pasta or add as a topping to Bruschetta (pron. brus-ket-a). I first prepared them this way in about January 2008 to accompany a Pink Ling dish. Here I have given you the basic recipe. Taste, Experiment and Enjoy the flavours of summer and autumn with this simple dish.
INGREDIENTS Serves 4
250g – 300g cherry tomatoes, washed, left whole
3 small sprigs rosemary leaves chopped
Several small cloves of garlic crushed and left whole or cut in half
Salt, freshly ground white and black pepper
Extra virgin olive oil or light olive oil
Preheat oven to 160°C.
- Prick each of the whole cherry tomatoes just once with the tip of a paring knife to stop them from bursting in the oven. Place them in a small oven proof dish, toss together with garlic, olive oil, salt, black pepper and rosemary.
- Bake in the oven for about 20 minutes checking after the first 10 minutes. You don’t want them to collapse too much, just to keep their shape and intensify their sweetness and flavour with the other ingredients.
- Remove from oven, and set aside. Can be served warm or at room temperature.
- Accompany with your freshly cooked fish, chicken or lamb dish and salad. Or toss through cooked pasta as a simple sauce and top with grated Parmesan (Grana Padano or Pecorino).