If there were only one thing in this world that I could eat every single day, it would be these scrumptious, delectable and deliciously tasty little roasted tomatoes.
There are so many things you can do with them. Here I have showcased them atop a crostini with goat cheese. These pair perfectly with your favorite glass of wine.
These would also be delicious on grilled halibut, grilled chicken, tossed in pasta with fresh basil, evoo and freshly grated parm, and topped on pizza, but eating them with my other favorite food, goat cheese, is simply the best (just my humble little opinion). Oh, what about a grilled steak with a dollop of goat cheese and the roasted tomatoes. I know what I’m having for dinner tomorrow night!
Garden fresh grape tomatoes just might put this dish over the edge of greatness, but here I have the sweet red grape tomatoes. You can use as much or as little of the shallots as you want, but they sure do taste yummy when they caramelize alongside the tomatoes.
I also use the goat cheese that has been rolled in herbs, it just looks prettier on the serving platter.
Cut your tomatoes in half. Season with salt, a little cracked pepper, dried basil and crushed red pepper. Then toss in your chopped garlic and shallot.
Drizzle a little bit of olive oil in.
Give it all a good stir. Put in your pre-heated 375 degree oven. Be sure to stir about every 15 minutes because the tomatoes on the sides tend to burn just a little bit if they’re not getting moved around. If your tomatoes look like they are burning, then reduce your oven down to 350 degrees. It should take about 45 minutes to an hour for them to roast.
I know what you are probably saying right now and that is; “why roast them at such a high heat, I’ve always seen them slow roasted at 200 or 250 degrees for 3 hours.”
Well, to answer that question, yes, that is a great way to roast tomatoes, too. But I have personally had more success at roasting them at the higher temperature, plus it is quicker and my shallots caramelize beautifully. The downfall with my method is that you have to keep a pretty close eye on them and stir them often during their cooking time. But the way I see it is there is no wrong way to roast your tomatoes. You’ll have that intense tomato flavor no matter which method you choose.
Oh. My. Goodness. P E R F E C T I O N!
Serve your roasted tomatoes with lightly toasted baguette bread and your favorite goat cheese.
You can roast tomatoes all year long. Roasting them even brings the most tasteless tomatoes to life.
Roasted Tomato and Goat Cheese Crostini
Serves 4 as an appetizer
1 pint sweet grape tomatoes, cut in half
1 large or 2 small shallots, minced
2 or 3 cloves of garlic, minced or pressed
2 tablespoons olive oil
Salt and cracked pepper to taste
1/8 teaspoon of crushed red pepper (or more if you like it nice ‘n spicy)
1/2 teaspoon dried basil
1 log of goat cheese
Baguette bread, sliced and lightly toasted
Preheat oven to 375 degrees f. Place cut tomatoes in an 8×8 glass baking dish, mix together the shallots, garlic, crushed red pepper, basil and then season with salt and pepper. Drizzle with the olive oil. Stir.
Place tomatoes in preheated oven. Stir every 15 minutes. If the tomatoes look like they are starting to burn, reduce heat to 350 degrees. Bake for 45-60 minutes. Serve with the toasted bread and goat cheese. Please be very careful, they’re hard to stop eating.