SLOW-ROASTED CHERRY TOMATOES WITH BASIL OIL
When you roast cherry tomatoes, they caramelize and become even sweeter. This dish was inspired by a huge pile of roasted red and yellow cherry tomatoes that a friend served at a dinner party recently; they were drizzled with diluted pesto and placed alongside a luxurious mound of burrata. You can serve these as an appetizer (have napkins close by) or side dish, or tossed with pasta. You can easily multiply this recipe, but you won't have to use much more olive oil to coat the tomatoes. This gorgeous emerald-colored oil is a condiment that you can keep in your refrigerator for up to a week. Keep it in a squeeze bottle, and drizzle it over tomatoes, fish, chicken or other vegetables. It looks beautiful on a white plate, and a little goes a long way.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 1h10m
Yield Serves 8 to 10 as an hors d'oeuvre
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees. Place the tomatoes in a baking dish large enough to fit them in a single layer. Add the salt and sugar, and toss together. Add the regular olive oil, and toss again. Place in the oven for 45 minutes until the skins have shriveled and just split; the tomatoes should still be still intact. Remove from the heat, and allow to cool.
- Bring a pot of water to a boil, and salt generously. Fill a medium bowl with ice water. Place the basil in the boiling water, and blanch for 15 seconds. Remove with a skimmer, and transfer to the ice water. Drain and squeeze out excess water, then place on a clean dish towel and again squeeze out as much water as you can. Place in a blender with the olive oil. Blend one to two minutes until the olive oil is green and tinged with flecks of basil. Transfer to a squeeze bottle, and refrigerate.
- Arrange the tomatoes on a platter. Drizzle the bright green basil oil decoratively around and over them, and pour on any juices from the pan. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 14 grams, Carbohydrate 0 grams, Fat 16 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 56 milligrams, Sugar 0 grams
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davey thomas
[email protected]These tomatoes are a great way to add flavor to any dish. I've used them on top of grilled chicken, pasta, and even pizza. They're always a hit.
Baba Mahamamud
[email protected]I've made this recipe several times and it's always a hit. I love the combination of the sweet tomatoes and the savory basil oil.
Anaiya Gilbert
[email protected]I'm not a huge fan of tomatoes, but I thought I'd give this recipe a try. I was pleasantly surprised at how much I liked them. The basil oil really makes the dish.
Rabin Thapa
[email protected]This recipe is a great way to use up leftover tomatoes. I always have a few extra tomatoes in my fridge and this is a great way to use them up.
Elijah Schubert
[email protected]I followed the recipe exactly and the tomatoes came out burnt. I'm not sure what I did wrong.
Marlo Matthee
[email protected]These tomatoes were a bit too sweet for my taste, but they were still good.
Ahmadjutt Ahmadjutt
[email protected]I love this recipe! The tomatoes are so easy to make and they're always a crowd-pleaser.
Arking97
[email protected]These tomatoes were delicious! I used them on top of grilled chicken and they were the perfect addition.
Rosi Phiri
[email protected]I've made this recipe several times and it's always a winner. The tomatoes are so flavorful and the basil oil is a great way to use up fresh basil.
Richard Richmond
[email protected]These tomatoes are amazing! I made them last night and they were a huge hit. The basil oil is the perfect complement to the sweetness of the tomatoes.