Oven-Roasted Cherry Tomatoes

Learn how to oven-roast your crop of summer cherry tomatoes. Roasted with olive oil and fresh rosemary, these delicious cherry tomatoes are great in soups, pastas, and as a topping for Italian breads. For a written recipe visit http://www.harvesteating.com

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Howto & Style

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[Salahuddin2009a]

The poor tomatoes are mostly burned (at 2:20 in the video)!

[keithsnow]

@Salahuddin2009a you get the point in how to make them right??

[kevingok]

Could I lay down some parchment paper in the cookie sheet for easier cleanup?

[keithsnow]

@kevingok yup

[Salahuddin2009a]

@keithsnow

Cover the tray with Aluminium foil and make a few small holes in the foil so that excess steam and heat comes out while tomatoes are all cooked in even temperature. This will prevent the food (in this case Tomatoes) to burn while they are being roasted. It will also roast the Tomatoes from all sides equally without one side being raw and the other side burned.

Roasting does not mean Burring, you must know it! You are a well-known chef!

[keithsnow]

@Salahuddin2009a hmmmmmm

[Salahuddin2009a]

@djayuh

Chop the rosemary coarsely then soak it in a small amount of warm water for 10-15 minutes then press it and pass the mixture thru a sieve, then use the rosemary flavoured water and spay it over the food.

[FISHUNTER134]

I tried this and amazed my wife. Awesome reciepe thanks!

[19dec1981]

i love the ideea. i will definitelly try it with the focaccia (as in your other post)

but just one question: usually when coocking with tomamoes, i dont like the skins, and usually i peel them off. arent the skins of these cherry tomatoes hard tasting or do they get softer ?

thanks

[keithsnow]

ya..tasty for sure...awesome on french bread pizza

Keith