Okay folks! Do you still have tomatoes producing out of your garden like crazy? I do and this is one of my most favorite things to make with my cherry tomatoes. If I’m being honest, my most favorite way to eat our cherry tomatoes is straight off the vine. But, this recipe comes in at a close second. Slow roasting these really brings out the flavor. And, what makes these go beyond greatness is the fact that you roast them in a little onion/shallot, olive oil, garlic, a tiny bit of sugar to help bring out their sweetness, some red pepper flakes for a slight kick, and then balsamic vinegar! I tell you what, these make a beautiful side dish and it’ll help you use up those cherry tomatoes that seem to never stop producing. And, if you’re in the mood to make these shine as the main course . . . well, then cook up some pasta and toss it with these. I do that on occasion, adding grilled chicken, fresh basil, and a little Parmesan cheese. Either way, I cannot possibly see how you could be disappointed.
Roasted Sweet Cherry Tomatoes
Recipe Source: Adapted slightly from “The America’s Test Kitchen Healthy Family Cookbook”
3 cups cherry tomatoes (about 1 pound), halved
1/2 shallot, halved and sliced thin (or 1 T. red onion, diced)
1 tablespoon olive oil
1-1/2 teaspoons balsamic vinegar
2 garlic cloves, minced
1/2 teaspoon sugar
pinch of red pepper flakes
salt and pepper, to taste
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Toss the tomatoes with the shallot, oil, vinegar, garlic, sugar, red pepper flakes, salt, and pepper in a bowl.
Spread the tomatoes out over a rimmed baking sheet. Roast until the tomato skins have shriveled slightly but the tomatoes still retain their shape and the shallot edges are beginning to brown, 35-40 minutes (do not stir the tomatoes during roasting). Let the tomatoes cool for 5 to 10 minutes.
Nutritional Information Per Serving
Fat: 3.5g (0.5g = Sat.)