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.
Roasted Olive Oil Tomatoes
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:
- calories111
- protein2g
- fat10g
- saturated fat3g
- trans fat0g
- carbohydrates4g
- sugars2g
- fibre1g
- sodium151mg
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.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
