Tuesday, September 7, 2010
Cherry Tomato Bruschetta
I was a little bit picky with this one. I decided that I wanted a box of cherry tomatoes that had the yellow ones in there too so that the dish would look even prettier. It took a while to find but Whole Foods had the goods for me. Unfortunately, my pickiness as to color distracted me from the size which led to a wide range of sizes. In the recipe, the authors told me to avoid this at all costs but I didn't really notice a difference. Who knows. I got it from one of the home-y magazines, either Good Housekeeping or Better Home and Gardens but I couldn't find the recipe online.
Here is the recipe, I made mine a lot smaller because it was only for two people and little tomatoes aren't cheap.
1 pint cherry or grape tomatoes
about 1/4 cup olive oil
3 cloves garlic
about 2 Tbsp chopped fresh mint
1 tsp salt
1 tsp pepper
1. Preheat the oven to 325 degrees. Put the cherry tomatoes into a baking dish then pour olive oil over them until they are well coated and there is a thin layer of olive oil at the bottom of the dish.
2. Toss in the garlic, mint, salt and pepper then bake in the oven for 45-60 minutes or until the skins split but the tomatoes still retain their shape.
Notes: So I realize there are a few about's in the recipe and that shouldn't frighten anyone. If anything, it should tell the world how easy this recipe is and how open to interpretation it is. As I said before, It's cherry tomatoes cooked in olive oil. It's difficult for a sensible person to make it taste bad.
weeee! Simple Lives Thursday! Recipe Swap Thursday!