ROASTED CHERRY TOMATOS AND GARLIC RECIPE

⏲ Prep time ⏲ Cooking time Difficulty level Portions

10 min 25 min ★☆☆☆☆ 4

Ingredients

•             Cherry tomatoes — 600 g

•             Garlic cloves, thinly sliced — 20 g

•             Olive oil — 40 g

•             Fine salt — 6 g

•             Black pepper — 2 g

•             Dried oregano — 1 g

•             Fresh basil (torn) — 5 g

•             Balsamic vinegar (optional) — 10 g

Cooking instructions

Roast

1.            Preheat oven to 200°C.

2.            Toss tomatoes with olive oil, garlic slices, salt, pepper, and oregano.

3.            Spread in a single layer on a baking tray.

4.            Roast 20–25 minutes, until tomatoes blister, collapse, and release their juices.

5.            Stir in balsamic vinegar (if using) and finish with fresh basil.

Chef ’s Notes

•             Keep garlic slices thick enough (1–1.5 mm) so they toast gently without scorching.

•             Use mixed-colour cherry tomatoes for a sweeter, more complex flavour.

•             Add heat with a pinch of chilli flakes or Aleppo pepper.

•             Serve with grilled fish, roasted chicken, pasta, bruschetta, or folded into warm grains.

•             For a saucier finish, add 30–40 g of stock or white wine halfway through roasting.

•             For deeper caramelisation, roast 5 minutes longer at 220°C, watching the garlic closely.