Wild Rosemary Oil & Herb Roasted Baby Heirloom Tomatoes
Need a delicious appetizer or even a side dish for a fish dinner, look not further!
This dish cooks up in no time and is flavor-packed, especially if you use peak-of-the-season, locally grown tomatoes. Some of those are about as sweet as candy when roasted because the process caramelizes their natural sugars.
Roasting tomatoes with an herbaceous, infused olive oil gives them an intense flavor unmatched by only adding herbs to the roasting process. These burst tomatoes are simply fantastic on fish, gyros or simply served with ricotta and flatbread or crackers.
Wild Rosemary Oil & Herb Roasted Baby Heirloom Tomatoes
Roasting tomatoes bring out their natural sweetness, and roasting them with an herbaceous infused olive oil gives them an intense flavor unmatched by only adding herbs to the roasting process. These burst tomatoes are simply fantastic on fish, gyros or simply served with ricotta and flatbread or crackers. Serves about 4 to 6.
Ingredients
Ingredients:
- 1 pint locally grown organic, baby heirloom tomatoes
- 2 Tbsp Sigona’s wild rosemary olive oil plus more for drizzling
- 2 cloves garlic minced
- 3 Tbsp chopped fresh basil divided
- Salt and pepper to taste
Serving options:
- Pan-seared fish
- Ricotta and seasoned crackers or flatbread
- Mediterranean gyros with tzatziki
Instructions
- Preheat oven to 400°F.
- Place tomatoes in a 9×13 glass roasting dish. Drizzle with olive oil, add the garlic, half the basil, salt and pepper. Gently mix ingredients together in the dish by simply swishing the dish from side to side, moving the ingredients around until well coated.
- Roast for 15 to 20 minutes or until the tomatoes have wrinkled and the skin has popped. Remove from oven and transfer to a serving dish, juices and all. Top with remaining basil and, if desired, more olive oil. Serve warm.
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