April 2, 2012
I love versatile dishes. The ones where you can easily swap out ingredients to come up with any number of tasty concoctions are always my favorite.
Like these Baked Cheesy Cherry Tomatoes.
You may notice that it’s very similar to my Roasted Parmesan Asparagus, and it’s basically the same dish. You just change the asparagus for juicy, sweet cherry or grape tomatoes, and use your cheese of choice. I also threw in some fresh thyme, but you can use any herb that you like.
Easy dishes like this will be sustaining us for the next month. We just got back from our house hunting trip, and we were able to put a contract on a house we love. It only took looking at 23 houses in two days.
So, the next month I will be very busy cleaning out closets and getting rid of my junk – the stuff I don’t want to have to move - and all the hoopla that goes with moving. Hopefully I can convince my 5 year old that he doesn’t need to bring every headless and armless action figure with us.
Enjoy these tasty ‘maters!
(Serves 4) Printable Recipe
1 tbsp extra virgin olive oil
1 pint cherry or grape tomatoes
sea salt, to taste
fresh cracked black pepper, to taste
1/2 cup grated cheese (parmesan is great, and I also love a sharp cheddar blend)
2 tsp fresh herbs (thyme, oregano, basil, etc.)
Preheat oven to 400 F. Place tomatoes on a baking sheet. I like to slice some of them in half and leave some of them whole. Drizzle with olive oil and toss gently to coat. Season with sea salt and fresh cracked black pepper to taste. Sprinkle your cheese evenly over the tomatoes.
Bake for 7-10 minutes until tomatoes and cheese begin to color.
Serve hot and enjoy!