There is no shortage of ways to enjoy these tomatoes. Friends of ours serve home grown grape tomatoes straight from the skillet as a side dish on summer nights. Ina Garten roasts them in the oven to accompany steak. In our house we love to serve them as part of a British breakfast: roasted tomatoes, sautéed mushrooms, hash brown cakes, scrambled eggs, toast, and plenty of hot hot coffee.
I also love them as pictured here- piled on toasted bread with cream cheese. The sweet jammy-ness of the tomatoes is a wonderful contrast to the cream cheese and toasted bread. We are still a long ways off from tomato season but I find roasting kicks up the flavor of the tomatoes we do have available now.
I hope you try them yourself and find new ways to enjoy (tossed with pasta, tucked into grilled cheese sandwiches...)
roasted grape tomatoes
1 pint grape tomatoes
1 tablespoon olive oil
kosher salt
fresh cracked pepper
dried thyme
1) Preheat oven to 400 degrees.
2) In a cast iron skillet, toss whole tomatoes with olive oil, salt, pepper and a pinch of dried thyme.
3) Roast in the oven for 30-35 minutes, until skins burst and just begin to char at the edges. While in the oven, give the pan a shake every once in a while to keep the tomatoes from sticking.
