This is one of our all-time favorites. It’s sooo easy and healthy. Mark would never eat cherry tomatoes until I used this recipe (he had some childhood incident involving cherry tomatoes and wasps – I’ve heard the story more than once, but the details are still hazy). I use a combination of herbs straight from my herb garden. The recipe is from Bittman’s How To Cook Everything Vegetarian.
- 1 lb cherry tomatoes
- 2 or 3 sprigs of fresh basil, oregano, thyme, rosemary, or tarragon
- 2 tablespoons olive oil
- salt and fresh ground pepper
Preheat the broiler and put the top rack 4 inches from the heat source. Toss the tomatoes with the oil, herbs, salt and pepper. Spread them out on a rimmed baking sheet or a gratin dish. Broil until the skins blister and crack – 3 to 5 minutes. Check the tomatoes and shake the pan occasionally, they can burn easily, so keep a close eye on them. Serve hot from the broiler.
1 response so far ↓
LisaRene // April 27, 2008 at 11:58 am
You have been busy! Everything looks great. I know what you mean about artichokes, they are tasty but it is so much easier to buy frozen or canned
Funny, but I know a lot of people (including my husband) who will not eat a cherry tomato. Apparently they don’t like the “popping” sensation when they bite into one?! Now I should be the traumatized one, as my younger brother accidently (he wasn’t really aiming but got lucky) hit me in the face with a very ripe garden tomato when I was about 16. Got in my eyes and BURNED, I could have killed him.