There are some things that naturally belong together: strawberries and cream, blue cheese and honey, champagne and oysters. And tomatoes, basil and garlic; they’re like the ménage à trois of food. Last week when I happened across the Petite Kitchenesse’s recipe for roasted tomatoes I knew I had to taste them. It also happened to be the last week that I was sure I’d be able to find cherry tomatoes at the market, so I knew this wasn’t a recipe I could shelf and wait till later to make. Although I’ve been in full-on Thanksgiving dinner planning mode this week, I knew these had to be made now. I use ‘had to’ lightly. I was stoked to make these and even as I was picking out the potatoes and carrots and yams for dinner I was also eyeing up the season’s last few remaining cherry tomatoes.
Armed with a bag full of little red cherry tomatoes, fresh juicy garlic and fragrant basil, I set to work.
Carey said she removed the inner pulp from the tomatoes because she’s not fussy for it. While I don’t share her feeling on this, I did think that taking out some of the insides made more room for the garlic and basil to nuzzle into. Make sure each of the tiny tomato bowls hold both garlic and basil. The easiest way to do this is to crowd all the tomatoes, cut side up, on your baking dish then sprinkle with the garlic and basil. You’re not going to want to waste any.
I’m going to be honest, I have no idea how long I roasted these tomatoes for. Paying more attention to exactly how I am cooking has been a goal of mine since starting this blog. But as they say, old habits die hard. Carey suggests baking them for an hour and a half. I definitely left them longer than that, perhaps 2 1/2 hours. I would suggest starting with an hour and a half then checking on them every half hour till you think they are done. There is really no hard and fast rule with this one. If you would like them to be more dried, leave them longer. If you want them juicier, take them out sooner. You’re the boss here.
- Cherry tomatoes, cut in half and pulp removed
- Garlic, minced
- Basil, minced
- Sea salt
- Olive oil
- Pre heat oven to 240 degrees
- Cut tomatoes in half and gently shake out inside pulp and seeds. Place in a medium sized bowl
- Toss to coat with olive oil and a few pinches of sea salt
- Lay cut side up on a baking sheet. Crowd tomatoes to one side of the baking sheet
- Sprinkle with garlic and basil ensuring that each tomato has some of each
- Spread tomatoes evenly on baking sheet
- Bake for 1½ to 2½ hours. After 1½ hours check each half hour to see if they are done.
- Enjoy warm from the oven or save for later in the fridge