June 28, 2017

Roasted Grape Tomatoes

I'll be completely honest with you guys, I am not a huge fresh tomato fan. I'm the dork that takes them off of everything, especially sandwiches because I don't love the texture and think they lack flavor...

With the exception of three things: salsa, grape tomatoes and roasted tomatoes.
I absolutely love grape tomatoes because they're bite-sized and usually have good flavor. I will also eat any vegetable that has been roasted and tomatoes come out beautifully when they're roasted.

So the combination of grape tomatoes and a little roasting action in the oven is pure bliss in my book.
These would be perfect on a pizza, in a salad, eaten with some fresh mozzarella and balsamic or my personal favorite with pasta. Particularly some AMAZING pasta that I'm going to share with you tomorrow. It's life-changing you guys. But seriously.

So stay tuned for an incredible summer pasta recipe coming your way!

Roasted Grape Tomatoes
Adapted from Food Network
10 oz. pkg. grape tomatoes, sliced in half lengthwise
2 tsp. garlic, minced
1 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. black pepper

1. Preheat oven to 400 degrees F. In a medium bowl add the grape tomatoes, garlic, olive oil, salt and pepper. Stir lightly to combine.
2. In a 9x13-inch glass baking dish, spread the tomatoes into 1 even layer. Roast for 20 minutes and then stir. Return to the oven and cook for 5-10 more minutes until the tomatoes have begun to shrivel and the liquid in the dish has thickened. Serve hot.

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