It's that time a year when cherry tomatoes are about to come in and take over our lives. I kid, well kinda. I actually made roasted tomatoes in the winter for the first time because cherry tomatoes are really the only edible looking/tasting tomatoes in the grocery store during the cooler months and this brought some cheer to my winter meals. But now that my tomato plant is full of little green cherry tomatoes it reminded me to share my favorite way to use them up!
Roasted Cherry Tomatoes ( spread over ricotta toast)
cherry tomatoes or other small varieties
oil
rosemary
salt + pepper
Toss these together on a rimmed cookie sheet or oven safe bake-ware. Roast at 425 for 20-30 minutes until they begin to pop and "deflate"! That's it! Now you can puree them into a lovely fresh tomato sauce, add them to a store bought tomato sauce for some added flavor, or spread them onto crusty bread with ricotta and a drizzle of good olive oil.
Ricotta Toast
Good crusty bread
whole milk ricotta ( it's the best, I'll never go back to part skim)
garlic
olive oil
Slice bread and arrange on a baking sheet. Slice a clove of garlic and rub on each toast. Bake until slightly crispy. Spread a generous spoonful of ricotta, topped with some slightly cooled roasted tomatoes and finish with a drizzle of olive oil and a sprinkle of sea salt. YUM!
