I want to show you what you can do with all those beautiful cherry tomatoes that are in season during summer and that many of you grow.
Ripe cherry tomatoes
3 1⁄2 Cup (56 tbs)
Extra virgin olive oil
1 Bunch (100 gm) (3 - 4 Tablespoons)
1. Preheat oven to 375.
2. Cut cherry tomatoes in half. Pour the extra virgin olive oil on them, season with salt and pepper, mix well.
3. Lay tomatoes out in an even layer on a sheet pan.
4. Toss rosemary leaves on tomatoes.
5. Place in the hot oven for about 20-25 minutes or until some roast marks develop. Be careful not to burn.
When cherry tomatoes are in their prime, there could be a no better way to devour them than have them roasted. Juicy, succulent, ripe red tomatoes make for a yummy addition to salads, soups and many side dishes. To know how to roast cherry tomatoes to perfection, follow this recipe by Chef Keith Snow.