Coming at you with a PSA that grape tomatoes are very good roasted!
Roasting tomatoes somehow makes them even more tomato-y. Their fresh tomato flavor gets more concentrated, their skin bursts, and they get all nice and charred, which makes them very easy to eat in a variety of ways.
To make them even easier to eat, after they’re roasted, the hot tomatoes get tossed in some garlicky olive oil to steep.
It’s an unbelievably easy summer side dish that is also good to keep in the back of your mind if you have a tomato plant that’s doing really well!
Here are some ideas of things to do with these tomatoes:
- Eat them as stand-alone side dish. They are very good with all sorts of grilled meats, creamy polenta, etc.
- Load them on grilled bread or crackers for a bruschetta-esque appetizer.
- Throw some cooked noodles and sliced basil in with them for a fresh-feeling pasta. Top with parm, of course.
- Deter vampires. The garlic in here is the real deal! Josh ate some of these when he was home for lunch one day and I was all, “YOU MUST BRUSH YOUR TEETH BEFORE YOU GO BACK”. Probably saved his career.
Roasted Grape Tomatoes in Garlic Olive Oil
- 4 tablespoons olive oil, divided
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pints grape tomatoes
- In a medium bowl, stir together 2 tablespoons of the olive oil with the garlic, salt, and pepper. Set aside to steep.Preheat oven to 400 degrees. Place the tomatoes on a baking sheet and toss in the remaining 2 tablespoons olive oil. Roast 20 minutes, until skins begin to burst. Add roasted tomatoes and juices to the bowl of oil and stir to combine. Serve hot or at room temperature.