Summer’s here, and with it, the sunlit promise of fresh, vibrant flavors—like the kind you can almost taste in the air during a breezy afternoon. Roasted tomatoes, seasoned with garlic and herbs, become the stars of your plate, bursting with sweet tanginess that just sings the season’s joy. They remind me of those lazy picnics, where the warmth of the day clings to you like a comforting embrace, and everything tastes just a little more alive.
Steps
- Preheat your oven to 375°F and prepare a 12-inch cast-iron skillet.
- Place cherry tomatoes and trimmed heads of garlic, cut-side down, into the skillet.
- Add fresh oregano sprigs, or substitute with thyme or rosemary, over the tomatoes and garlic.
- Drizzle 1 ¼ cups of olive oil over the ingredients, then season with 1 teaspoon of kosher salt and 15 cracks of fresh black pepper.
- Mix everything thoroughly to ensure the tomatoes and garlic are well-coated.
- Roast the mixture in the oven for 1 hour and 30 minutes, or until the tomatoes are soft, caramelized, and blistered.
- Once done, remove from the oven and let cool slightly; squeeze the roasted garlic out of its skins for use.
- Reserve the infused olive oil for drizzling over dishes or as a flavorful addition to other recipes.
Ingredients
- 2 pounds cherry tomatoes
- 3 heads of garlic, ends trimmed and discarded
- 4 sprigs of fresh oregano (alternatively, use thyme or rosemary)
- 1 ¼ cups olive oil
- 1 teaspoon kosher salt
- 15 cracks of freshly ground black pepper
FAQ
- Can I use other herbs instead of oregano in the roasted cherry tomatoes recipe?
- Absolutely! You can substitute oregano with other fresh herbs like thyme or rosemary, or even create your own combination based on what you have available.
- How do I know when the cherry tomatoes are perfectly roasted?
- The tomatoes are ready when they appear soft, caramelized, and have blistered skin. The cooking time might vary slightly depending on your oven, so it’s best to rely on these visual and texture cues.
- What should I do with the roasted garlic after cooking the cherry tomatoes?
- Once roasted, the garlic becomes soft and flavorful. Squeeze out the cloves from their skins and discard the roots. The roasted garlic can be used to enhance the flavor of various dishes.
- Can I adjust the quantities in the recipe?
- Yes, the recipe is highly versatile. You can adjust the amount of garlic, herbs, or olive oil based on your preference. If you make a smaller batch, reduce the cook time accordingly.
- What can I do with the leftover infused olive oil?
- The olive oil becomes richly infused with the flavors of tomato and garlic. It can be used for drizzling over eggs, as a dip for bread, in making sauces, or tossed with pasta for added flavor.
Tips
- Adjust the herbs and garlic to your taste or based on what you have available; feel free to experiment with different combinations for a unique flavor profile.
- Save the infused olive oil after roasting. It’s packed with flavor and can be reused to enhance other dishes like eggs, pasta, or simply as a dipping oil for bread.
- Use a cast-iron skillet that fits the amount of cherry tomatoes in a single layer at the bottom for even cooking and optimal caramelization.
- Monitor the tomatoes as they roast, using your senses to determine doneness. They should be soft, caramelized, and blistered when ready.
Equipment
- 12” Cast-Iron Skillet – Essential for roasting the cherry tomatoes evenly and achieving the desired caramelization.
- Garlic Peeler or Press – Useful for preparing the garlic, especially if you work with a lot of garlic regularly.
- Oven Thermometer – Helpful to ensure your oven is at the correct temperature, as all ovens can vary.
