Wednesday, July 23, 2008

Roasted Cherry Tomatoes

These are delicious on panini or bruschetta, or served on top of a juicy steak. I used them on these little open-faced steak sandwiches I made for a party last month, with blue cheese and arugula.

2 pints cherry tomatoes
Olive oil
Salt and pepper

Slice the cherry tomatoes in half and arrange in one layer, cut side up, in a baking dish. Season well with salt and pepper, and drizzle generously with olive oil. Roast in a 300 degree oven for between 2-3 hours.

1 comment:

Anonymous said...

I make something similar but saute a little chopped garlic in olive oil to start them off. Then, I cook a couple of eggs sunny-side up (soft, add a teaspoon of water and cover to gently cook the top instead of flipping), put the eggs on top of the tomatoes, throw on some chopped parsley, and get a perfect breakfast.