Cherry tomatoes could easily be called the overachievers of the gardening world. One plant can often grow to be 10 to 15 feet long if it is left unpruned and kept well fertilized and watered. And in the course of a growing season that one plant can produce hundreds of yummy little tomatoes, though sometimes it can seem like there’s thousands of them!
Cherry tomatoes are also very versatile in the kitchen. At Happy Acres we love them on (and in) salads, and lots of them get dehydrated and slow-roasted for use long after tomato season is over. You can also make a great Cherry Tomato Salsa with them. And of course many of them get eaten straight from the garden, not to mention all those that actually get eaten out in the garden. Now that’s what I call dining alfresco!
This simple side dish pairs tomatoes with a couple of their natural companions: garlic and basil. The tomatoes are tossed with olive oil and garlic plus a little salt and pepper and quickly baked until the skins start to shrivel and burst. Add a little basil and you’ve got a quick, easy and tasty side dish. These tomatoes are also great tossed with pasta. Add some beans or meat to the pasta and you’ve got a complete meal that’s ready in no time!
Baked Cherry Tomatoes Print This Recipe
adapted from several recipes
1 qt cherry tomatoes, whole
2 tbsp olive oil
4 cloves garlic, chopped roughly
1/4 tsp kosher salt
pepper to taste
2 tbsp basil leaves
1. Heat oven to 400 degrees F. Combine all the ingredients except the basil in a roasting pan. Roast for 15-20 minutes, until the tomatoes are just bursting. Carefully transfer the tomatoes to a bowl and add basil. Serve warm or cold.
Nutrition (per serving): 65 calories, 42 calories from fat, 4.8g total fat, 0mg cholesterol, 88.2mg sodium, 242.1mg potassium, 5.5g carbohydrates, 1.2g fiber, <1g sugar, 1g protein, 10.2mg calcium, <1g saturated fat.