My cherry tomatoes are producing at the speed of light – I pick about two cups every other day. I found a wonderful way to treat these little jewels and even save some for the lean winter months.
They may be roasted in the oven and poured over a steaming pot of pasta, or frozen in freezer bags for use another time. A side benefit is that your kitchen will smell heavenly.
Roasted cherry tomatoes with garlic and basil
- 4 cups cherry tomatoes, cut in half
- 12 garlic cloves, cut in half (don’t be shy)
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried basil or add fresh chopped after roasting
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper flakes (I used fresh jalepenas chopped)
- 1/4 teaspoon ground pepper
- 1 lb pasta
- 1/4 cup chopped fresh parsley
- 1/2 cup freshly shaved parmesan cheese
- In a glass oven proof bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
- Place in oven and roast 375°F for approximately 30 minutes.
- The tomatoes should be shriveled and the garlic tender.
- Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
- Drain and return pasta to pot.
- Add garlic tomato mixture and parsley, tossing to coat.
- Serve with sprinkle freshly grated Parmesan cheese.
- If you don’t have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago. I did all the steps through Number 3. If you want to freeze them for winter, let them cool. Dump them into freezer baggies. They will be cooling their heels until January, when you will be the hit of the block with pasta primavera.