Learn how to roast cherry tomatoes, geröstete Kirschtomaten, in the oven. You’ll discover their natural flavor is concentrated and balanced by a gentle tang of acidity.
It’s perfect for ‘out-of-season’ tomatoes because this method intensifies the natural flavors. However, if you have garden fresh tomatoes, it's a perfect method for them as well when you've a super abundance of them.
It's also a recipe that fantastic if you're entertaining vegans! Use extra-virgin olive oil if possible, drizzle with extra oil if you desire, and you'll make everyone happy.
It is quickly prepared and easy to make with cherry or grape tomatoes -- just pop it in the oven. Smells divine!
You can leave them whole ... that's easiest! But, they will burst and perhaps not look quite so nice.
For a prettier presentation, slice them in half first. For an even prettier presentation, use different colored cherry or grape tomatoes. A side dish extra-ordinary! That's what I've done in the photo above
Balsamic vinegar can be drizzled on as well if you like. Let the tomatoes cool for at least 10 minutes. This will allow their sweet flavor to develop.
If you wish, you can add some thinly sliced garlic to the tomatoes before you bake them.
The roasting process evaporates some of the natural "watery" juices in the fruit/vegetable. The result is a much more pronounced "tomato-y" flavour.
Tomatoes are such a healthy fruit/vegetable. Full of vitamins and minerals, it's also a great boost for your daily fiber! Make them a regular part of your diet. This recipe makes for a nice change to just serving them fresh.
When you're making this cherry tomato recipe, keep a few tomatoes, wash and dry then. Then put them into a freezer baggie and freeze.
Whenever you're serving a bowl of "HOT" soup, especially to children, pop in a frozen cherry tomato just as you are serving it. The frozen cherry tomato will help cool the soup and even add a bit of flavor. As a child, I found it fun to eat the soup around the floating frozen cherry tomato.
If you're game for a real flavor treat, then check out the recipe for Butternut Squash with Cherry Tomatoes which has, would you believe it, blue cheese. Not only do the squash and cherry tomatoes get roasted, evaporating some of their juices so it's more flavorful, but the blue cheese makes for an additional punch of flavor. Even non-blue-cheese-lovers love one.
In the photo below, I snipped some fresh oregano over the tomato halves before I roasted them. Afterwards, I sprinkled freshly chopped parsley to give a hint of freshness to the dish.
Below, I placed sprigs of thyme over the tomatoes, here left whole, before I placed them in the oven.
When you roast the herb, fresh or dried, with the tomatoes, it affects the tomatoes' actual flavor. When the herb is sprinkled fresh on top just before serving, the herb flavor is separate but amplifies the taste of the tomatoes.
Choose when to add and, from the following list of herbs, which one(s). Each one is a wonderful addition. Mix and match them as well (oh my, the list is almost endless).
Here's my list for the top 10 herbs to use with tomatoes:
Choose whether to keep them whole or to cut them in half. I've decided to cut them in half because the final dish will look pretty when being served. I've also chosen to use different colored cherry and grape tomatoes.
Mix the tomatoes, either whole or cut, with the olive oil and seasonings. I've added freshly chopped oregano to this batch.
When you place the tomatoes into the baking dish, if they are cut in half, arrange them so that the cut sides are facing up.
Roast the tomatoes until they are done according to your liking. If you like them more caramelized, just leave them in a bit longer.
When they are done, sprinkle with some freshly cut herbs and serve.
These are also delicious served as a cold side dish.
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