NO VAMPIRES. That’s right. There were no vampires anywhere near my neighborhood when I roasted grape tomatoes not once, but twice, last week. Even when it’s hot outside, you can pull this off with just 20 minutes in the oven.
How delicious roasted tomatoes taste over your favorite ravioli! A trip to Franklin Avenue netted me some nice meat ravs from Di Fiore and freshly-filled cannoli from Mozzicato DePasquale. But let’s get going on dinner first–it’s quick ‘n easy and oh-so good!
ROASTED GRAPE TOMATOES
adapted from Food & Wine
2 pints grape tomatoes
3 large (or 6 small) garlic cloves
olive oil to coat the bottom of your baking dish
1 teaspoon kosher salt
freshly ground pepper
1/4 teaspoon crushed red pepper
fresh basil
Preheat oven to 400 degrees F. Drizzle olive oil to coat 9 x 13″ glass baking dish. Roll the tomatoes around in the olive oil to coat. Sprinkle with kosher salt, pepper and crushed red pepper. Gently smash the garlic cloves with the side of your knife and add to baking dish. Make sure all the tomatoes are in an even layer.
Let ‘em roast for 10 minutes, turn ‘em over, then 10 more minutes of roasting and you’re done with the oven!
I used a potato masher to give the tomatoes a squeeze. Be careful–they’re hot little devils and have a tendency to squirt where you don’t want them to go: walls and windows and clothes, oh my! Got fresh basil? I snipped some lemon basil with scissors.
Spoon over your ravioli, or pasta, or you can just eat them plain, so I’m told. I’d definitely find some good bread if I had no ravs, that’s for sure. Buon appetito from Hartford’s Little Italy and Katty’s Kitchen!
June 22, 2011 at 7:06 pm
Hi Hope, I’m loving this idea of roasted grape tomatoes with garlic and sweet basil over pasta, so simple but so much flavor,yum! I’m going to try this when I have a surplus of grape tomatoes later this Summer;-)
June 22, 2011 at 7:17 pm
Hi, Patty! It really is simply delish! I really, really want to plant some tiny tomatoes of my own now. Do you have yellow pears? Mmmmm!
June 26, 2011 at 10:15 pm
I just adore roasted grape tomatoes. They are one of my favorite summer treats. Thank you for sharing with me. Visiting your blog is always a great way for me to end my weekend. I hope you have a wonderful start to your week. Many blessings!
June 27, 2011 at 6:55 am
Thanks, Monet. Back atcha! And I finally broke down and bought some tomato plants, so I’ll have my own to roast this summer!
July 19, 2011 at 7:03 am
Last summer the husband and I grew about a million grape tomatoes (though I swear we bought regular-size tomato plants!). This summer we didn’t plant any grape tomatoes and you’re really making me wish we did! These look sooooo good. I can see myself just eatin’ ‘em on crusty bread.
November 5, 2012 at 6:34 pm
Fabulous! Your recipe for roasted grape tomatoes seemed perfect: simple and flavorful. I made them as you suggested as a sauce on ravioli. Olive oil and balsamic vinegar, salt and pepper, then roast the tomatoes for about 40 minutes total. I had purchased these pretty bland grape tomatoes yesterday. Your recipe turned them into wonderful bursts of flavor on our pasta. Fantastic! And couldn’t be simpler! Thanks for great information!
November 5, 2012 at 7:12 pm
Oh, yum–balsamic vinegar is a great addition! Thanks for stopping by to share your twist on this!