Tomato Tuesday: Roasted Heirloom Cherry Tomatoes

I like this roasted heirloom tomatoes dish because it’s colorful, pretty and easy.  It also taste good which is important but its appearance and ease makes it a great side for any party.  I especially love it for brunches.  It goes just as easily with eggs as it does with lunch and let’s face it,  a buffet filled with egg strata, croissants and grilled chicken needs a little kick of color to break up all that brown.

Roasted Heirloom Cherry Tomatoes

3 cups heirloom cherry tomatoes

1 clove garlic, minced

1 Tbsp capers, rinsed, drained and chopped

1 tsp minced fresh basil

1 tsp minced fresh oregano

2 Tbsp olive oil

Salt & Pepper

Preheat oven to 400° F

On a roasted pan place tomatoes, garlic, capers, basil and oregano.  Drizzle with olive oil, using yours hands, toss to coat all ingredients well with olive oil.

Roast the tomatoes in the oven for 15 to 20 minutes, or until their skins are just starting to split. Salt and pepper to taste.

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