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roast cherry tomatoes
From Stonesoup
serves about 10 as a starter
Inspired by St. Nigel (yep still obsessed – I know, I’m pathetic).
I love tomatoes but am often disappointed with store bought love-apples. The solution is to roast them for a while to concentrate their flavour and leave lovely tomatoey juices to mop up with bread.
There are millions of uses for these tomatoes aside from as a starter. Lovely in salads or with some baked ricotta or with some fresh green beans and pan fried white fish…
3 punnets cherry tomatoes
3T extra virgin olive oil
1T balsamic vinegar
Preheat oven to 200C (400F).
Place tomatoes in a dish large enough to hold them snugly in a single layer. Drizzle with oil and a little balsamic. Season well.
Roast for about half and hour or until wrinkled. Serve hot or at room temp.
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