Roasted Cherry Tomatoes

While on my recent Charm Girls beach trip, we ate at this fabulous pub called The Public House in Temecula California.  I was intrigued by The Now Infamous Goat Toast....but didn't realize the real treat was the sweet roasted somethings on top.  Was it sweet cherries?  Tart cherries?  No, it turns out it was roasted tomatoes.


After researching and trying 4 different recipes, I settled on a mix of my favorites.  I fixed them, swooned and served them on wheat thins with an herbed soft whipped cream cheese, then just cream cheese on the cracker topped with a caramelized tomato, then I had to whip up a little pasta dish.  I'm thinking these would be good on scrambled eggs and salads and pizza.  I am IN LOVE!!!!!  (OK, I did eat the whole recipe myself.....)  Thankfully I have the whole end group of tomatoes still to be picked!

Hmmmm- on pasta and bruschetta  and scrambled eggs and paired with soft cheeses.... 



Roasted Cherry-Tomato in Balsamic Glaze


1 pound, 6 ounces cherry or grape or heirloom tomatoes 
3 cloves garlic, smashed 
1/2 cup extra-virgin olive oil 
2 tablespoons balsamic vinegar 
1 tsp. thyme  (or rosemary or your favorite herb or no herb at all!)
1/3 cup packed light-brown sugar 
1 teaspoon coarse salt
Directions
Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive (like glass) 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture. 
. Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Tomatoes can be store in a mason jar in the  refrigerator up to 10 days; let cool before storing.

I'm going to plan on using my roasted tomatoes in this dish -

Roasted Tomatoes with Shrimp and Feta

 

5- large tomatoes, cut into eighths

3 tablespoons olive oil

2 tablespoons minced garlic

kosher salt and black pepper

1 1/2 pounds medium shrimp, peeled and deveined

1/2 cup chopped fresh parsley

2 tablespoons lemon juice

1 cup Feta, crumbled

crusty bread, for serving

Directions

1. Use your already roasted tomatoes or use their recipe:  Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
2. Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
3. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
4. Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.