~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Friday, April 8, 2011

Slow-Roasted Tomatoes(Grape or Cherry).... with Garlic and Mint


Slow-Roasted Tomatoes(Grape or Cherry).... with Garlic and Mint.
Some time ago, I was sitting in a waiting room... ready to be called for an eye exam. As usual, I look for cooking magazines that I can occupy myself with for the moment. Not all waiting rooms have cooking magazines, but this one did:). The very top magazine happened to be a copy of the Better Homes and Gardens Magazine. I picked it up and started leafing through it and came across a rather simple but enticing recipe. I quickly scanned over the ingredients and found the recipe to be quite easy to do. Cherry tomatoes slow roasted in olive oil, mint, and garlic. It sounded really delicious to me and the photo was what really won me over. It was full of color and so rustic-looking. The tomatoes were simply served on a slice of toasted bread with a bit of soft goat cheese. Simply served... yet, it stood out. And, before I knew it, I was called for my eye exam. I kept thinking about the recipe. A few days later, I tried it and loved it....
I am not exactly sure if I remembered every detail of the recipe, so this is my adaptation. Also, because I was so eager to try the recipe, I ended up using what I had at home...grape tomatoes, boursin cheese, and some whole grain bagels I had in the freezer. Of course, you can definitely use a nice baguette, ciabatta, etc.... and regular goat cheese. I also think the slow-roasted tomatoes would work just as well on some pasta, as a topping for chicken or fish, a simple side dish... or even on top of a pizza. After the tomatoes are baked, you will notice that some tomato juice is released. The tomato juice combines with the olive oil, making for a wonderful dipping sauce. The tomatoes become soft, so they can easily be smashed with a fork if desired....you'll get a sauce-like consistency.
Slow roasting the tomatoes also brings out the natural sweetness of the tomato.... You can opt for leaving out the balsamic vinegar, but a drizzle works wonders. A different way of using up some cherry or grape tomatoes... without too much work involved. I would definitely prefer using tomatoes from my own garden or a farmer's market...the flavor would be so, so much better.... but store-bought worked fine.
This dish actually reminded me a bit of the garlic and butter roasted mushrooms I posted some time ago...so in case you do not like mushrooms, this might be another option. Feel free to exchange the mint for some basil or even parsley/cilantro. Hope you enjoy....

You will need: inspired by a Better Homes and Gardens magazine

8 oz grape or cherry tomatoes
3 large garlic cloves, sliced
olive oil( I used extra-virgin olive oil)
fresh mint/basil/parsley, to taste
salt and pepper, to taste
drizzle of balsamic vinegar(optional...I enjoyed it with and without)

Directions:
1. In a shallow baking dish, add tomatoes, sliced garlic and enough olive oil to come up at least 1/8th from the bottom of the dish. Add fresh herbs...I used some dried mint from my summer garden.

2. Season with salt and pepper. Toss to coat...placing most of the garlic on the bottom.

3. Bake in a 325 degree oven for 45-50 minutes. I baked mine in the toaster oven and didn't bother to stir the tomatoes...except once after about 10 minutes( to sort of make sure the garlic doesn't burn).

4. Before serving, drizzle a bit of balsamic vinegar for additional depth of flavor (optional).

5. Serve as a topping over toasted bread with goat cheese...or spoon some of it over chicken or fish. Or even simply tossed with some linguine.


14 comments:

Alina---Explora Cuisine said...

Mediterranean food rules right? :) I always have to leave a comment, all your dishes look so good! Have a great weekend Ellie...P.S.: I'm wondering if you happen to know any good recipe for Sarah Bernardt cookies?

Ellie said...

Alina, I always enjoy your visits:)! So, thank yo for stopping by.
As for the cookies, there's a popular verison made by Martha Stewart found here(with great reviews).

http://www.marthastewart.com/334207/sarah-bernhardt-cookies

and then there's a rum variation where you add some rum flavoring...

But the cookies are generally the same....an almond cookie base, truffle top and dipped in chocolate....boy, oh boy, that sounds GOOD!

Have a wonderful weekend...we're in the midst of a winter snow:)...snowing and white all over:)....

Jennifurla said...

I love it, so simple but the flavor jumps off the page.

Alina---Explora Cuisine said...

Thank you Ellie for the links!
Hopefully spring is coming soon there... it's getting warmer in Toronto :)

retete- ina said...

very good

Andrea the Kitchen Witch said...

I can't wait until I'm swimming in cherry tomatoes (read August!) to make this. it sounds really good, different and delicious. Bookmarking!!

Mihaela said...

Ellie, you always make such simple recipes look soooo good! For sure I'll give it a try, probably as a side dish for pork florentine that I have it planned. Last time I made it I just sautee the cherry tomatoes in the pork juices, but your variation sounds so much better. I hope the spring will hurry to get to your house, I'm getting ready to plant some herbs on my balcony :) Have a sunny weekend!

megi said...

Ellie, the tomatoes look wonderful, so simple and so delicious! I love your descrition and I'll definitely try it.

Ellie said...

Jennifurla...Thanks, glad you like it:)...thanks for stopping by.

Alina, You are welcome...I 'd love to know if you make the cookies...and how you like them.

Reteta-Ina...thanks for stopping by. I hope you can give it a try!

Andrea. I know it will taste SO much better with your garden fresh tomatoes:).

Mihaela. So sweet of you...thank you! I do see my chives and green onion coming up my garden. I too... am looking forward to using fresh herbs as well:) ...makes all the dishes so much better:)

Megi, I hope you like it ... I love using simple ingredients and this is such a simple dish. It does help there's garlic in the dish:)...

~RED~ said...

You are absolutly right, so simple, and the photo is what gets you... LOVE!

~RED~ said...

Oh, and i would be the one to just eat this plain... YUM!

Ellie said...

Red, Thanks for stopping by...it really is amazing how a few simple ingredients can taste so delicious. Hopefully you can give them a try:)....

Anonymous said...

This is soooo good, I've had to plant some mint to go with my tomatoes. Yummm.
Jennifer

Ellie said...

Jennifer, I am so glad you like the recipe...thank you for letting me know. Sweet of you! And yes, fresh mint is soooo much better:).