I picked up 2 little tubs of cherry tomatoes for a £1 from the market a few days ago. When we got home, D popped one in his mouth and went 'ugh, these are tasteless, plus they are going soft'. As someone who is quite thrifty, I don't like throwing fruit and vegetables away, so I decided to oven roast the cherry tomatoes to inject some flavour into them.
To oven roast the cherry tomatoes
Preheat oven to gas mark 6/200oc.
Place the tomatoes halves in an ovenproof dish, cut side up. Sprinkle lightly with sea salt and ground black pepper and drizzle oer 1 - 2 tablespoons olive oil. Bake for 20 minutes or until lightly golden brown.
Having oven roasted and caramelised these little red poppers, I had to think of a way to use them. These roasted cherry tomatoes could easily be used as part of an antipasti, for a light lunch or a pasta salad, which is what I made for D's working lunch yesterday. It went down really well.
I have to be honest, I don't know the quantity of ingredients I put in this 'Oven Roasted Cherry Tomato Pasta' and just did it all to taste. Here is the list if your interested.
Oven roasted cherry tomatoes
Medium Red onion, finely sliced
black olives, chopped
Extra virgin olive oil
White wine vinegar
Salt and pepper
I am sharing this at Presto Pasta Nights (PPN). PPN was founded by Ruth Daniels of Once Upon a Feast and each Friday night a different host posts a roundup of pasta dishes submitted by bloggers from around the world. This week PPN #266 is being hosted by Stash of Simple Kitchen Seasons.