Prep 30 mins
Cook 20 mins
Simple ingredients really make an impression here. Now, usually my recipe fondness is biased to desserts, but every now and again, a "foodie" one will catch me off guard! We like this with pasta, chicken, and on sandwiches with thinly sliced ham, turkey, provolone, and mozzarella.
- 2 pints grape tomatoes
- 6 garlic cloves, smashed
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes
- 2⁄3 cup olive oil
- 1 tablespoon olive oil
- kosher salt
- fresh ground black pepper, to taste
- 1 sprig fresh rosemary
- 1 sprig fresh oregano
- Preheat oven to 400*F.
- In a roasting pan, toss the tomatoes with the garlic, red pepper flakes, and 1 tablespoons of the olive oil; season with salt and pepper.
- Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through.
- Pour the remaining 2/3 cup olive oil into a medium bowl; crush the rosemary and oregano between your fingers and submerge in the oil.
- Add the tomatoes and their juices, stir gently, and let stand for 30 minutes before using.
- Store remainder in the refrigerator for up to 3 days; bring to room temperature before serving.
Outstanding! We made this alongside a butterflied chicken we were roasting on the grill. Fresh harvest of grape tomatoes and herbs from the garden. Definitely an easy, lovely side dish for my summer repertoire. Thanks!
This was delicious. It tasted great the day I made it and it tasted great the following day, also. I used dried rosemary and oregano. I used it on top of Italian bread so it was like a bruschetta. Thanks for posting it. I'll make it again, soon.
Loved this recipe!! I can think of many ways to use these tomatoes and one of them was to replace the sliced cherry tomatoes called for in recipe#421575 with these richly delicious roasted grape tomatoes. It made a huge difference in this spaghetti salad. Thanks for the post. Made for the rosemary/oregano tag - June, 2011.