I know tomato season’s over. I’ve already taken drastic measures. But I’m not quite ready to face the harsh reality, life without fresh tomatoes is so hard. Thank goodness the market still had some nice looking grape tomatoes. Now I can say one last goodbye.
Roasted Grape Tomatoes
1 pound grape or cherry tomatoes, halved
3 cloves garlic, minced
1 tablespoon minced fresh oregano
¼ cup extra virgin olive oil
Freshly ground black pepper
Preheat the oven to 425ºF. Combine the tomatoes, garlic, oregano, oil, and a generous pinch of salt and pepper in a large bowl and gently toss to coat. Spread on a baking tray and roast for about 15 minutes, or until juicy and tender. Transfer to a bowl and serve immediately.
Serves 4. Nice as a side dish or tossed with pasta. Line the baking tray with foil or parchment for ease of cleaning.