Garlic Roasted Grape Tomatoes in Olive Oil
photo by CJane
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 946.38 ml grape tomatoes
- 6 garlic cloves, smashed
- 1.23-2.46 ml crushed red pepper flakes
- 157.80 ml olive oil
- 14.79 ml olive oil
- kosher salt
- fresh ground black pepper, to taste
- 1 sprig fresh rosemary
- 1 sprig fresh oregano
directions
- 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.
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Reviews
-
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.
Tweaks
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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.
RECIPE SUBMITTED BY
JamesDeansGirl
Rockaway, NJ