During this time of summer, the initial excitement over tomatoes tends to fade away. In the entirety of July, I used to eagerly rush to my cherry tomato plant, examining and picking any that had ripened overnight. Nowadays, I merely glance over with a displeased expression and, upon noticing the small red orbs, I mutter, "Oh, you again? Wonderful."
Ungrateful? Maybe. Acid indigestion can make people a bit edgy.
If you're anything like me and running out of ideas for enjoying your cherry tomatoes, I highly recommend giving this recipe a try. It's incredibly simple, easy to make, and the end result is delightful.
2-3 Lbs Cherry Tomatoes
1/4 cup olive oil
1 onion, diced
1 TBS fresh garlic
Small Handful of Basil Leaves (10 leaves)
3-4 thyme sprigs, stems removed
Salt & Pepper
Heat oven to 400 degrees. Place tomatoes in a large sheet pan, drizzled with olive oil, salt and pepper. Roast for 25-30 minutes. Remove from heat. Tent with foil.
Cooking Tip/Definition: To tent just means to loosely cover with foil, don't let the foil touch the top of the tomatoes as they rest. The point of this is to keep the tomatoes cooking but if you cover them too tightly you run the risk of creating too much condensation and additional water to your recipe, altering the taste.
In a cast iron or saute pan add olive oil. Heat and add onion until tender and well done. Add garlic and cook for 7 minutes. Add tomatoes, herbs, salt and pepper.
Turn to low, partially cover with a lid and cook for 25 minutes.
Remove from heat, let partially cool (10-15 minutes) and then process until smooth.
Not only is this recipe quick to prepare, but it also offers great convenience. You can store it in a mason jar in the refrigerator for up to seven days, or in the freezer for up to a month.
Eat and Enjoy, don't forget the antacid chaser.
Comments