I know that I missed tomato season and it’s now November, but you will have to excuse me. I was writing a book and buried under piles of donuts. I did not see a vegetable all summer long. So once I crawled out of my sugar cave, all I wanted was easy savory dinners. In walks — or maybe I should say in rolls — my favorite easy roasted tomatoes.
Some people are into long and slow roasting. I like sundried tomatoes as much as the next person, but I don’t have 8 hours and an unlimited amount of patience. If it’s not coated in sugar or topped with a swirl of buttercream, you will usually only have my attention for about an hour max. Luckily, these Garlic Roasted Cherry Tomatoes take under 30 minutes. Much more appropriate time frame for people who get distracted by anything glittery, furry, or pink.
There are SO many uses for these little flavor bombs. I love them on top of homemade pizzas (with some goat cheese and spinach!!), in a light pasta with some fresh basil and fresh mozzarella balls or as a topping to some grilled chicken breasts. There are seriously no limits!
Garlic Roasted Cherry Tomatoes
2 (10 oz) containers cherry tomatoes, halved
6 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon kosher salt
2 teaspoon fresh cracked black pepper
Preheat oven to 375°F.
In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.
Bake for 20-25 minutes, or until tomatoes are soft and very fragrant.
Eat immediately standing over the sink with a kitchen fork...or on top of your favorite pasta, pizza, or even grilled chicken breasts!