It's funny how often I discover new recipes because I have to use up something that is at its expiration date. I had a big container of sugar plum tomatoes that were just starting to show wrinkles, but tasted fine. I decided to slow roast them and make something that I could have with eggs for a simple, healthy and comforting Sunday supper. It has been raining most of the day, and somehow I crave acidic foods with loads of Vitamin C during this kind of weather, like oranges and tomatoes.
Slow roasting brings out the natural sugars in the tomatoes, which are wonderfully sweet to begin with. The minced garlic becomes chewy and so fragrant, but does not burn. At the end, I threw in a little bit of Parmesan cheese for texture, as the original recipe was meant to be used on bruschetta. Great with soft scrambled eggs and a mixed green salad with balsamic vinaigrette.
Oven Roasted Sugar Plum Tomatoes
- 2-3 pints sugar plum tomatoes or grape tomatoes
- 1 T. olive oil
- 3 cloves garlic, minced
- 1/2 t. salt
- 1/2 t. pepper
- 1 t. red wine vinegar
- 1/2 t. dried basil, or fresh basil, chopped
- 1 - 2 t. grated Parmesan cheese
Pre-heat oven to 325 degrees
Combine tomatoes, olive oil, salt and pepper
Spread on a baking sheet lined with foil
Roast in the oven for 45-55 min
Allow to cool
Toss with vinegar, basil, and cheese
