Roasted Cherry Tomatoes

It’s Tuesday, we’re not even half way through the work week and I’m really, really wishing it were Friday, (ahem, I mean Thursday, because this week Thursday is my Friday!) Why you ask? Lots of reasons! Thursday is my bridal shower! I’m so excited! Aaaand this weekend is my 10 year high school reunion (mixed feelings on this one and I’m sure you can imagine why ;)) and this Sunday, I’m moving to Portland! It’s finally here! Moving weekend. I am so excited!

As you can imagine this week is a busy one! So I was in need of a quick fix dinner idea. These roasted tomatoes are AMAZING and the grilled flatbreads (don’t worry this post is coming soon) I put them on top of are done in 5 minutes. YUP! 5 MINUTES!!! But, I must admit, I can’t take the credit for this one. My friend’s mom, and AMAZING cook gave me this idea from a dinner we had recently. 

The roasted tomatoes are so simple and add so much flavor to almost any dish imaginable. Need a quick bruschetta, roast up these tomatoes and spread them over some crostini with some goat cheese (delish!), cut up some mozzarella and basil and you’ve got a roasted tomato caprese salad, YUM! Or throw them on these super easy grilled flatbread pizza’s and have a dinner complete in less than 5 minutes (ok, maybe 15 minutes if you’re counting the time it takes to load up the flatbread with cheese, pepperoni, prosciutto or an assortment of other toppings you’d enjoy!)

Are you ready for the recipe? It’s crazy how simple it is. Throw a box of cherry tomatoes in a bowl. Mix with olive oil, sea salt, ground pepper and garlic. Throw them on a cookie sheet and bake for 20 minutes at 400 degrees (or until the tomatoes POP!) 

Roasted Cherry Tomatoes

1 lb cherry tomatoes

Good Olive Oil

Sea Salt

Black Pepper

Minced Garlic

Pre-heat over to 400 degrees. Mix tomatoes, olive oil, salt, pepper and garlic in a bowl till tomatoes are evenly coated. Put the tomatoes on a cookie sheet and bake for 20 minutes.