Ingredients
-
2
-
6
-
1/4 - 1/2
-
2/3
-
1
-
-
-
1
-
1
-
-
-
-
-
-
Directions
Garlic Roasted Grape Tomatoes in Olive Oil,Simple ingredients really make an impression here. Now, usually my recipe fondness is biased to desserts, but every now and again, a “foodie” one will catch me off guard! We like this with pasta, chicken, and on sandwiches with thinly sliced ham, turkey, provolone, and mozzarella.,Loved this recipe!! I can think of many ways to use these tomatoes and one of them was to replace the sliced cherry tomatoes called for in recipe#421575 with these richly delicious roasted grape tomatoes. It made a huge difference in this spaghetti salad. Thanks for the post. Made for the rosemary/oregano tag – June, 2011.,Loved this recipe!! I can think of many ways to use these tomatoes and one of them was to replace the sliced cherry tomatoes called for in recipe#421575 with these richly delicious roasted grape tomatoes. It made a huge difference in this spaghetti salad. Thanks for the post. Made for the rosemary/oregano tag – June, 2011.
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Steps
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1
Done
|
Preheat Oven to 400*f. |
|
2
Done
|
in a Roasting Pan, Toss the Tomatoes With the Garlic, Red Pepper Flakes, and 1 Tablespoons of the Olive Oil; Season With Salt and Pepper. |
|
3
Done
|
Roast the Tomatoes For About 20 Minutes, Until They Burst and Their Skins Begin to Shrivel, Stirring Once Halfway Through. |
|
4
Done
|
Pour the Remaining 2/3 Cup Olive Oil Into a Medium Bowl; Crush the Rosemary and Oregano Between Your Fingers and Submerge in the Oil. |
|
5
Done
|
Add the Tomatoes and Their Juices, Stir Gently, and Let Stand For 30 Minutes Before Using. |
|
6
Done
|
Store Remainder in the Refrigerator For Up to 3 Days; Bring to Room Temperature Before Serving. |
