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:
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.
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