Here’s another quick post to use up the end of another summer favourite before we reap the autumn harvest of earthy squash, root vegetables and orchard fruits.
If like me you’re lucky enough to occasionally be handed delicious fresh homegrown produce from family and friends gardens then this recipe could be for you! My parents gave me a bag full of tomatoes last weekend as they’ve had a bumper crop this year. They were cherry tomatoes, so I decided to roast them for supper to serve with a quinoa salad and some chargrilled vegetables. The flavour is so amazing as the roasting really enhances the natural sweetness of the tomatoes and the delicious garlicky juices soaked into the quinoa and was eagerly mopped up with some warm crusty bread.
Sadly the home grow tomato season is very nearly over so I’ll be making these with bought tomatoes when my supply has run out!
The recipe is so simple and quick. Wash and dry the tomatoes and pile them into an ovenproof dish. Drizzle over a little olive oil and balsamic vinegar, season well with sea salt and freshly ground black pepper. Peel and thinly slice a couple of garlic cloves and scatter over the tomatoes with a generous pinch of dried thyme. Bake in a hot oven about 220ºC for about 25 minutes until the tomatoes are cooked through but still retaining their shape and beginning to brown on top. There should be a lot of delicious bubbling juices pooled around the tomatoes.
These Baked Cherry Tomatoes are perfect for breakfast or a simple lunch served on a chunk of lightly toasted crusty bread. Try them with a quinoa or lentil salad, or as a perfect alternative to a bought tomato ketchup with grilled meats or sausages. If you don’t manage to eat them all, cool completely and store in the fridge to eat the next day.