I hope you had a marvelous Christmas and start to 2014.
It’s time now for lighter eating (after all that extravagant consumption) and utilising the abundance of fruit and veggies from our garden.
Our tomato plants have been extremely generous for our first crop and there are many easy ways to employ them in the kitchen.
Roasted Balsamic Tomatoes is a favourite of mine and one my hubby, Ben, cooks for me (not for himself though – fancy not liking tomatoes!). I consume this dish on its own or as a side to my grilled steak. It facilitates perfectly tossed through any pasta dish, although in particular, Pesto Pasta.
See here as Ben works his magic with our cherry tomatoes.
Deliciously sweet juicy cherry tomatoes roasted with garlic, chilli, rosemary, sea salt and balsamic vinegar.
2 minPrep Time
10 minCook Time
12 minTotal Time
2 Cherry Tomato vines
1 whole Garlic, skin on
1 whole Red Chilli
1 sprig Rosemary
1 to 2 tblsp Balsamic Vinegar
Good pinch of Sea Salt
1 tblsp Olive Oil
- Place olive oil into a hot pan and then add cherry tomato vines.
- Add whole garlic, chilli, sprig of rosemary and sea salt.
- Add balsamic vinegar - ensure to coat cherry tomatoes and toss about in pan.
- Place pan in preheated oven (180oC) for 5 to 10 mins.
- Serve as a side dish with a grilled scotch or eye fillet steak, or tossed through Pesto Pasta.