Blistered Tomatoes with Herbs
This is an incredibly versatile dish. You can use it as a vegetable side dish, as it is, or mix and match it into so many different recipes. I served these as a side dish, and they went SO well with tater tots. We had a very eclectic dinner (Asian flavored chicken wings, shared yesterday, along with these tomatoes and some tater tots). We've been trying to work on clearing out the pantry and freezer before restocking again, so we used up the bag of tater tots in the freezer for a "carb". Then I was surprised at how yummy these tomatoes went with them! It was like gourmet ketchup or something.
The texture of these is wonderful, so tender! Roasting brings out their sweetness, and the herbs work so well with the flavor. These would be amazing spread on some crostini with pieces of fresh mozzarella, or just tossed with some cooked pasta and Parmesan. The options are pretty much endless! Or just eat them out of the bowl... they're delicious.
Blistered Tomatoes with Herbs adapted from Reynolds on AllRecipes
10-oz grape tomatoes
1/2 tsp sage
1/2 tsp thyme
1 tsp Gourmet Garden oregano paste
appx. 1 TBS olive oil
salt and pepper to taste
- Preheat oven to 350 degrees.
- Combine olive oil with herbs, stir to combine.
- Line a baking sheet with nonstick foil. Place tomatoes on prepared baking sheet.
- Pour olive oil with herbs over tomatoes and gently toss to combine. Add additional oil if needed. Sprinkle with salt and pepper, to taste.
- Place baking sheet in the preheated oven and bake 20 - 30 minutes, or until tomatoes are blistered.
- Pour tomatoes and all juices collected in the foil into a bowl.
- Add additional salt and pepper if needed.
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