Tuesday, August 22, 2006

Roasted Cherry Tomatoes...

This is for Jenny over at Blogolicious (I might have spelled it wrong). Roasted Cherry Tomatoes and Shallots

Preheat oven to 350 degrees.

1 medium shallot, sliced thin
1/4 C olive oil
3 pints cherry or grape tomatoes
salt and pepper
1/4 t red pepper flakes
1 1/2 t sugar
1 T balsamic vinegar
3 large garlic cloves, sliced thin

In a small bowl, toss shallots with 1 t oil; set aside. In a medium bowl, gently toss tomatoes with remaining olive oil. Add other ingredients. Spread over a rimmed baking sheet. Scatter shallots on top. Roast until shallots begin to brown and tomato skins are slightly shriveled, about 35-40 minutes. Do not stir! Cool 5-10 minutes. Serve over pasta or as a side dish. (PS...don't tell anyone, but I use garlic powder. My stomach can't take the real stuff, alas. And frankly, a handful of nicely chopped onion--think Vidalia!--would be just as nice as shallots.)

3 comments:

Julie Julie Bo Boolie said...

mmmm any recipe with tomatoes and balsamic vinegar has GOT to be wonderful!

TFS :)

Jenny said...

Sounds delicious!! I hope you don't mind I'm copying it and saving it in my recipe folder on the computer!

Janice (5 Minutes for Mom) said...

that sounds wonderful - can you send some over here?