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Garlic Roasted Cherry Tomatoes: The Ultimate Guide to Flavorful Bites

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Sweet and savory garlic roasted cherry tomatoes, bursting with flavor. Perfect as an appetizer, side dish, or topping for pasta, pizza, or bruschetta.

Ingredients

Scale
  • 2 pints cherry tomatoes, preferably a mix of colors
  • 6–8 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, for garnish (optional)
  • Crusty bread, for serving (optional)

Instructions

  1. Preheat: Preheat your oven to 400°F (200°C).
  2. Prep Tomatoes: Wash and thoroughly dry the cherry tomatoes.
  3. Mince Garlic: Mince the garlic finely.
  4. Combine: In a large bowl, combine the cherry tomatoes, minced garlic, olive oil, balsamic vinegar, oregano, basil, and red pepper flakes (if using).
  5. Season: Season generously with salt and freshly ground black pepper.
  6. Toss: Toss everything together until the tomatoes are well coated.
  7. Spread: Spread the tomato mixture in a single layer on a baking sheet (use two if needed to avoid overcrowding).
  8. Roast: Roast in the preheated oven for 25-30 minutes, or until the tomatoes are softened and blistered, and the garlic is fragrant.
  9. Stir: Halfway through the roasting time, gently stir the tomatoes to ensure even cooking.
  10. Cool: Remove the baking sheet from the oven and let the tomatoes cool slightly.
  11. Serve: Transfer the roasted cherry tomatoes to a serving bowl. Garnish with fresh basil leaves, if desired. Serve immediately with crusty bread for dipping.

Notes

  • Use a variety of cherry tomato colors for a more visually appealing dish.
  • Add other vegetables to the roasting pan, such as bell peppers, zucchini, or onions.
  • For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
  • If you don’t have balsamic vinegar, you can substitute red wine vinegar or lemon juice.
  • Add a sprinkle of Parmesan cheese during the last few minutes of roasting for a cheesy twist.
  • Roast the tomatoes with a sprig of rosemary or thyme for an herbaceous flavor.
  • Use different types of garlic, such as roasted garlic or black garlic, for a unique flavor profile.
  • If you don’t have fresh basil, you can use dried basil, but use half the amount.
  • For a sweeter dish, add a drizzle of honey or maple syrup before roasting.
  • Serve the roasted cherry tomatoes as a topping for bruschetta or crostini.
  • Store leftover roasted cherry tomatoes in an airtight container in the refrigerator for up to 3 days.
  • To make ahead, you can prepare the tomato mixture and store it in the refrigerator for up to 24 hours before roasting.
  • If you want to intensify the flavor even more, you can slow-roast the tomatoes at a lower temperature (275°F or 135°C) for a longer period of time (1-2 hours).
  • Don’t discard the juices from the roasting pan! They’re full of flavor and can be used to make a delicious sauce for pasta or vegetables.
  • Experiment with different types of tomatoes, such as grape tomatoes or Roma tomatoes.

Find it online: https://anasrecipes.com/garlic-roasted-cherry-tomatoes/