You are about to get a bumper crop of cherry tomatoes. Are you wondering what you can do with all of them besides just pop them in your mouth for a delicious snack? This recipe is from the kitchen of our board member, Julie Daily (who also bakes her own delicious crusty bread to go with them). She says “this is a great recipe when the bounty of cherry tomatoes arrives!”
- 1 1/2 pounds whole cherry tomatoes
- 2 shallots, chopped
- 1/8 teaspoon dried crushed red pepper, optional
- 3 teaspoons fresh lemon thyme leaves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon balsamic vinegar
- ½ teaspoon best quality sherry wine vinegar
- 1 teaspoon sea salt
Preheat the oven to 425 degrees. Place the balsamic vinegar, sherry vinegar, and a pinch of salt in a bottle. Cover and shake to dissolve the salt. Add the oil and shake to blend. In a shallow ovenproof casserole, arrange tomatoes and shallots in a single layer. Sprinkle with thyme and drizzle with the vinaigrette and salt. Place in the center of the oven and roast uncovered until the tomato skins are slightly split, about 15 minutes. Serve warm as a vegetable accompaniment with crusty bread.
Alternatively, omit the thyme and add 2 tablespoons chopped fresh mint or marjoram before serving.
Serves 6 as a side dish.