Saturday, September 25, 2010
recipe #35: roast cherry tomatoes with cilantro and hot peppers
We plant about 20-30 tomato vines every year. They were mostly large varieties, such as steak tomatoes, heirloom tomatoes, and tomatoes on the vine. We also had a fewer number small types, such as grape and cherry tomatoes.
However, we noticed that the small tomatoes taste very good. As a result, we now plant more of the small than large varieties. At times it would seem that there are a lot of tomatoes, but it only takes about two dishes or so to use them up. This is because we use about four pounds every time!
This recipe is designed for "regular" people. But if you consume as much tomatoes like popcorn, you can scale this recipe up.
1. 2 pints of cherry tomatoes
2. 2 scallions (green onions), chopped
3. Handful of cilantro, chopped
4. 2 Tbsp. extra-virgin olive oil
5. Salt and pepper to taste
6. Variety of hot peppers (optional)
1. Preheat the oven to 400 F.
2. Place tomatoes, scallions, and optionally, peppers, on a sheet pan. Drizzle olive oil over vegetables and season with salt and pepper.
3. Using hands, mix the vegetables around until they are coated with oil.
4. Roast until the tomatoes start cracking, which takes about 10-15 minutes.
5. After removing the tomatoes from the oven, chop the peppers (if you're adding them) into small pieces and add cilantro. Mix the vegetables well and serve.
1. The time it takes to roast the tomatoes depends on their size. Homegrown cherry tomatoes are often much larger than those sold in the supermarkets and take more time to cook.
2. Peppers take 5-6 minutes longer to cook than tomatoes. It is recommended that you roast them separately.
3. If you add peppers, there will be a sweet and spicy aroma.