[VeganMoFo 2016] Oven Roasted Cherry Tomatoes Recipe


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! 




 Oven Roasted Cherry Tomatoes 

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Adapted from Super Natural Every Day by Heidi Swanson
Category: Soups/Salads
Prep Time: 5 mins
Cook Time: ~ 40 mins
Makes: about 1 cup

Ingredients

1 pint cherry tomatoes, (red, orange, yellow or a combination)
1/4 cup extra virgin olive oil
1 tbsp cane sugar or maple syrup
1/2 tsp sea salt, plus more to taste
black pepper, to taste (optional)

Preparation

Preheat oven to 350°F (~ 176°C). Wash the tomatoes and slice them into halves.

In a small bowl, whisk together olive oil, maple syrup (or cane sugar), and salt. Pour over the cherry tomatoes and gently toss until they are evenly coated. Place the tomatoes cut side up in a single layer on a rimmed baking sheet.

Bake without stirring for 35 to 40 mins. I have to mention though, Heidi's recipe suggests the roasting time as 45 to 60 mins. But, when I checked at a 40 min mark, the tomatoes were nicely caramelized still withholding some bite, which I loved.

Let it cool and store in an airtight container with a dash of olive oil on top. If you could manage not to nibble straight off the pan, these will last up to one week in the refrigerator. Whenever you make a pasta or a salad, just top it off with these or just eat out of the jar, like I did!




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until next recipe,



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