Cherry tomatoes bring us natural sweetness when their larger cousins, fat beefsteak and elongated Roma tomatoes, are out of season and have no oomph. Roasting these little gems is easy, and brings out their natural sweetness even more. It also puts tomatoes back on the plates of patients on anti-microbial diets. Roasted cherry tomatoes are fabulous with fish and divine with grilled chicken. They’re even good roasted with a few olives mixed in and thrown over pasta. Experiment. You can’t lose.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Spread the cherry tomatoes onto the prepared baking sheet and toss with olive oil, salt and pepper. Bake for 15 to 20 minutes or until the tomatoes have broken down and are turning golden in some places. Serve immediately or at room temperature.
- 2 pints cherry tomatoes, washed
- Olive oil
- Salt and pepper, to taste
Ann's Tips and Tricks
If you love tomatoes, as I do, cherry tomatoes are the only thing worth buying during the winter months. They offer a tasty antidote to the pallid hothouse specimens that are available in most stores from the first frost until June. Use them to cook with, not just for salads.