Roasted Cherry Tomatoes

11 09 2011

I love a good side dish.  A few weeks ago, I went out to a  fancy local restaurant with a friend, Barracuda Grill.  The food was hit-and-miss, which was somewhat disappointing.  It is allegedly Michael Douglas and Catherine Zeta-Jones’ favourite restaurant on-island- my guess is, they get to order off of a different menu.  I loved my meal (a slightly seared yellowfin tuna with gnocchi, hummus and a balsamic whip), but my friend’s food (some sort of lobster pasta dish) just wasn’t that good.  What I found was so delightful about my meal, however, was that although the fish was beautifully prepared and tasted great, the side dishes both complimented the fish and also provided a new palette, a different type of taste.  My friend’s dish was a lot of the same, so she was stuck with the mediocre lobster.  We ended up drinking lots of wine and having a gorgeous gingerbread dessert which saved our dining experience.  But the dinner got me thinking about side dishes.

This roasted cherry tomato is part of a recipe I made recently (and plan on posting here), but I would eat it a million times over- by itself, thrown into pasta, with goats cheese and pesto on foccacia, tossed with fresh mozzarella balls- I can’t wait to make it again in a bigger quantity to try it all out.  And I promise, I will be sure to talk about it.  Here they are below, all chopped and ready to be made sexy.

Roasted Cherry Tomato Recipe

  • 1 cup cherry tomatoes (next time, I plan on doubling this, so maybe you want to do the same!)
  • 2-3 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 dash of seasoning salt (You can use regular salt or sea salt, but I really like seasoning salt.)
  • Several dashes of coarse sea salt

Directions:

  1. Preheat oven to 350 degrees.
  2. Cut cherry tomatoes in half.  Arrange in a large oven-proof baking dish.
  3. Mix olive oil, brown sugar and seasoning salt in a bowl.
  4. Pour olive oil mixture over tomatoes, tossing to coat.
  5. Ensure all tomatoes are cut-side up.  Sprinkle with a few dashes of coarse sea-salt on top.
  6. Place in oven and bake 45 minutes, or until tomatoes are shrunken and sweet.

I will have dreams about these tomatoes.  I served them as a garnish to a quinoa dish and my dad wanted to know if he could have more.  I may have snuck a few out of the dish to eat them solo, but I’m not confessing to anything.

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3 responses

12 09 2011
frugalfeeding

Yummy beyond belief. I adore cherry tomatoes and roasting just makes them better.

12 09 2011
Whitney

Yum yum and more yum. How did you make your quinoa?

20 09 2011
Quinoa Medley Recipe « Metafictional

[…] already posted about how to cook up quinoa and how to roast cherry tomatoes.  I freely admit that I take most of my directions and inspiration from this 101 Cookbooks […]

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