Tomato season is long gone here in California but I occasionally see a bag of small, cherry tomatoes here in the Farmer's Markets. Whenever I do, I eagerly grab a few. Most of the times, I eat them raw. I have a long commute to work so these serve as a handy, easy to carry snack to curb those 5 pm hunger pangs. But, this time around I put some extra effort to roast these beauties. I saw today's Oven Roasted Cherry Tomatoes recipe in Heidi Swanson's cookbook and instantly fell in love with its simplicity. You will be surprised on how little there is to do but by the end they are so flavorful that it is hard to stop nibbling on them. I ended munching an entire tray full of roasted tomatoes in one go and had to make an another batch to add to my favorite pasta and my weekly salad. Yumm-ee-dee-dum, I tell ya!
until next recipe,