Roasted Tomatoes and Garlic

 

I know it's rude to brag, but oh my god.... this is one of the best recipes I've made so far.   I've adapted this recipe from one I saw in Martha Stewart's Everyday Food and Rachel Ray's 30 Minute Meals on Food Network.  I had to think of something to do with all my cherry tomatoes, and I didn't want to make another tomato mozzarella salad.  If you have more cherry tomatoes than you know what to do with, this is definitely the recipe for you! The only thing I would change the next time is that I'd add more garlic! This is a MUST TRY!

TOMATOES:

1 lb cherry or grape sized tomatoes

1/2 Cup olive oil 

1-2 bulbs of garlic- separate the individual cloves from their skins

2-3 Sprigs rosemary

salt and pepper to taste

1. Preheat the oven to 325 degrees.  Add the tomatoes, rosemary, and garlic cloves into a oven safe dish. 

2.  pour the 1/2 cup of olive oil over the mixture and toss gently, making sure everything is coated evenly.  sprinkle the salt and pepper over the tomatoes and toss again. You want about a 1/4 of an inch of olive oil in the pan.  

3.  Bake the tomatoes in the oven for 45-50 minutes.  This can be served hot or room temperature.  

BREAD:

1 baguette 

2 Tbs. Olive oil

Salt and Pepper to taste

1.  Slice the baguette of your choice on an angle and lay evenly on a cookie sheet.  drizzle the olive oil over the bread slices evenly and sprinkle with salt and pepper.  Add into the oven under the broil setting.  

*** KEEP AN EYE ON THE BREAD! The broil setting on the oven is VERY hot and will toast your bread within minutes.  Set a timer if you must, because they will burn easily and quickly!

I made this dish as a side for dinner, but I could have easily eaten it for a meal.  Also, use whatever herbs you like the best.  I happen to have rosemary in my garden, and wanted to use it at least once this summer! I also served this with goat cheese to add a little bit more flavor.  The goat cheese added a wonderful creaminess and saltiness to the dish and again, use any type of soft cheese you prefer.  Another suggestion, make extra! This will only taste better the next day when all the flavors meld together.