We are very enthusiastic about seasonal produce, especially during the summer. We are totally tomatoes about this recipe because it makes the perfect side dish to nearly everything we eat. We even throw this full-of-flavor dish over pasta when we are feeling wild! Want to make this side an appetizer? Put it on top of crusty bread with white beans and call it bruschetta! We love a versatile dish and this one fits the bill.
If you are putting the 'maters (what we call tomatoes) on top of bread, put the bread, use a crusty white bread, slather with olive oil and toast it in the oven for 5 minutes right before you're going to eat. One bite of this when it's all said and done could possibly make a non-believer turn religious. It's that good.
Mamma Mia! This dish is not just an astonishing feast for the eyes... We have to go now... it's time for us to devour our golden-orange platter of deliciousness.
ROASTED YELLOW GRAPE TOMATOES
Serves 2 as a side dish
Ingredients:
4 cups grape tomatoes, halved
10 garlic cloves, peeled
2 tablespoons extra-virgin olive oil
3/4 teaspoons coarse kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoon basil, chiffonade
1 tablespoon parmesan cheese, grated
Directions:
1. Preheat oven to 375 degrees F. In a medium bowl add the grape tomatoes and garlic cloves.
2. Drizzle with olive oil and sprinkle with salt and pepper.
3. Place the tomatoes and garlic cloves on a parchment lined sheet pan. The garlic and tomatoes should be in one layer.
4. Roast for 20 minutes and then stir. Return to the oven and cook for 5 to 10 minutes more.
5. The tomatoes will be caramelized, soft and a little shriveled when they're ready to come out.
6. Sprinkle basil and parmesan on top before serving.
Serves 2 as a side dish
Ingredients:
4 cups grape tomatoes, halved
10 garlic cloves, peeled
2 tablespoons extra-virgin olive oil
3/4 teaspoons coarse kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoon basil, chiffonade
1 tablespoon parmesan cheese, grated
Directions:
1. Preheat oven to 375 degrees F. In a medium bowl add the grape tomatoes and garlic cloves.
2. Drizzle with olive oil and sprinkle with salt and pepper.
3. Place the tomatoes and garlic cloves on a parchment lined sheet pan. The garlic and tomatoes should be in one layer.
4. Roast for 20 minutes and then stir. Return to the oven and cook for 5 to 10 minutes more.
5. The tomatoes will be caramelized, soft and a little shriveled when they're ready to come out.
6. Sprinkle basil and parmesan on top before serving.