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Roasted Olive Oil Tomatoes
Serves 8
Sun-kissed tomatoes are roasted to ultra-sweet perfection in this appetizer—a tip-off that more great things are to come. Be sure to serve with chunks of good quality crusty bread. Or toast pitas on the grill and break into chunks. If desired, you can swap out the bocconcini with chunks of mozzarella or burrata. The dish can be made ahead, without adding the cheese, and simply warmed up in the oven.
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Ingredients
- 4 cups (1 L) cherry tomatoes, preferably multicoloured
- 4 thyme sprigs
- 1/2 tsp (2 mL) coriander seeds
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) crushed red pepper flakes
- 1/2 head of garlic
- 1/4 cup (60 mL) extra-virgin olive oil or camelina oil
- 1 Tbsp (15 mL) red wine vinegar
- 1 cup (250 mL) bocconcini mini mozzarella pearls
- Freshly cracked black pepper
Nutrition
Per serving:
- calories 111
- protein 2g
-
fat
10g
- saturated fat 3g
- trans fat 0g
-
carbohydrates
4g
- sugars 2g
- fibre 1g
- sodium 151mg
Directions
01
Preheat oven to 350 F (180 C). In casserole-style baking dish, place cherry tomatoes, thyme sprigs, coriander seeds, salt, and chili flakes. Snuggle in halved garlic bulb, cut side down. Pour in olive oil.
02
Roast tomatoes, tossing once, until very tender, about 45 minutes. Let cool slightly, then gently stir in red wine vinegar and bocconcini. Season with pepper.
