Elevate your pasta nights: try this irresistible recipe with roasted cherry tomatoes

When summer’s bounty graces our tables, it’s time to indulge in the vibrant flavors of roasted cherry tomatoes. This delectable recipe transforms these sweet and juicy gems into a culinary masterpiece, bursting with Mediterranean flair.

Ingredients

• 1 pint cherry tomatoes
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine cherry tomatoes, olive oil, oregano, salt, and pepper. Toss to coat evenly.
4. Spread tomatoes on the prepared baking sheet in a single layer.
5. Roast for 15-20 minutes, or until tomatoes are slightly wrinkled and caramelized.

Roasted Cherry Tomato Salad

• 1 head of romaine lettuce, chopped
• 1/2 cup red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup chopped fresh parsley

Assembly

1. In a large salad bowl, combine romaine lettuce, red onion, feta cheese, olives, and parsley.
2. Top with roasted cherry tomatoes.
3. Drizzle with a balsamic vinaigrette or lemon-herb dressing.

Roasted Cherry Tomato Pasta

• 1 pound pasta (such as penne or farfalle)
• 1/2 cup roasted cherry tomatoes
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil

Assembly

1. Cook pasta according to package directions.
2. In a large skillet, heat olive oil over medium heat.
3. Add roasted cherry tomatoes, sun-dried tomatoes, and basil. Cook for 2-3 minutes, or until heated through.
4. Drain pasta and add to the skillet.
5. Stir in Parmesan cheese and cook for 1-2 minutes, or until cheese is melted.

Roasted Cherry Tomato Bruschetta

• 1 baguette, sliced
• 1/2 cup roasted cherry tomatoes
• 1/4 cup ricotta cheese
• 1/4 cup chopped fresh basil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Assembly

1. Toast baguette slices in the oven or under the broiler.
2. Spread ricotta cheese on each slice.
3. Top with roasted cherry tomatoes, basil, salt, and pepper.

Roasted Cherry Tomato Soup

• 1 pound cherry tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. In a large pot or Dutch oven, sauté onion and garlic in olive oil over medium heat.
2. Add cherry tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until tomatoes are soft.
3. Use an immersion blender or regular blender to puree the soup.
4. Stir in heavy cream and season with salt and pepper to taste.

The Bottom Line: A Culinary Symphony of Summer Flavors

From salads to pasta dishes and even soup, our recipe with roasted cherry tomatoes offers a versatile culinary journey that captures the essence of summer. Each dish showcases the vibrant sweetness and umami richness of these beloved fruits, transforming them into culinary masterpieces that will tantalize your taste buds.

Common Questions and Answers

Q: How can I store roasted cherry tomatoes?
A: Store roasted cherry tomatoes in an airtight container in the refrigerator for up to 3 days.
Q: Can I use other types of tomatoes in this recipe?
A: Yes, you can use grape tomatoes or Roma tomatoes as a substitute for cherry tomatoes.
Q: What are some variations I can try?
A: Add a drizzle of honey or balsamic vinegar to the roasted tomatoes for a sweet and tangy twist. You can also toss in some chopped zucchini or bell peppers for added color and flavor.