I’ve seen lots of cherry tomato tarts cropping up on Pinterest, and it’s made me so in the mood for some good roasted tomatoes. With lots of homemade focaccia at my disposal, it was destined to be topped with some roasted cherry tomatoes for a yummy snack.
I’m was way too impatient when taking photos to top these correctly, but when we actually ate them, we sprinkled them with some dried basil and parmesan cheese. It complemented them perfectly.
I love in this photo how the red pretty much glows. The balsamic and olive oil mixture reduces a lot in the roasting time, and it’s so tasty soaked into the bread. With some of the leftover tomatoes, I made a sandwich with some artisan lettuce, sliced deli chicken breast, basil, and parmesan to take with me for dinner at work. It was a bit of a messy sandwich, but it was such a lovely break from unpacking boxes upon boxes from the shipment at GNC.
I know that because it’s summer, you may not want to turn your oven on for very long, but I promise that these tomatoes are SO worth the bit of heat they produce! And it only takes about 20 minutes! We roasted up some garlic in the process, too – so delicious.
Balsamic Roasted Cherry Tomatoes
serves 4
adapted from Real Simple
2 pints cherry tomatoes
4 cloves garlic, minced
2 T balsamic vinegar
2 T olive oil
1/2 t sea salt
1/4 t pepper
basil, parmesan, for sprinkling
In a medium bowl, stir together all of the ingredients (minus the basil & parmesan), until the tomatoes are well coated in the oil/balsamic mixture. Pour into a foil lined baking dish (for easy cleanup), and roast at 400ºF for 20 minutes, stirring every once in a while, until the tomatoes are bursting.
Allow to cool slightly before serving.