For those who have been with us since about this time last year, you may remember that I had an abundant supply of cherry tomatoes due to an overplanting mishap. Well, this year I have managed to repeat that effort. In fact, I probably have doubled the quantity that will be produced. Not intentionally, but as I was experimenting with a few different varieties, courtesy of the Digger’s Club (a wonderful online source of heirloom and organic seeds), I planted a few more seeds than intended. A selection of Brown Berry, Sugarlump and Roma Cherry Tomatoes are beginning to ripen in bunches.
So, in an attempt to use the odd ripe ones, before the mass quantities begin, I am experimenting with and on the hunt for cherry tomato recipes. This is a quick, but tasty one, and can be used in a variety of ways. A side dish as I did, pureed in soups, sauces or tossed with roasted vegetables. In fact, I ended up snacking on quite a few of these straight from the oven. The flavours produced from the caramelisation of roasting the whole tomatoes and the fresh thyme are perfect as is. A little burst of flavour.
roasted thyme-infused cherry tomatoes
ingredients
the required quantity of cherry tomatoes left whole
10 sprigs fresh thyme (I used this for about 20 cherry tomatoes)
good quality olive oil
sea salt and cracked black pepper
preparation
1. Pre-heat oven to 200 Celsius.
2. Add tomatoes and thyme to a ceramic baking dish (big enough for tomatoes to be in a single layer).
3. Drizzle with olive oil and sprinkle with plenty of sea salt and cracked black pepper. Toss well, so that tomatoes are coated with the oil – let sit for about 10 minutes before placing in the preheated oven for tomatoes to soak up the flavours.
4. Bake for about 20 minutes or until skin slightly blisters (see photo below). Do not disturb during the roasting.
Serve with Brown Rice and Lentil Salad, as a side dish, pureed, or on own.
Goodness shared from Donna
