These Roasted Olive Oil Tomatoes are even sweeter than raw sun-ripened tomatoes (that’s sweet!). Be sure to serve them with chunks of good quality crusty bread, your favorite gluten-free crackers, or pitas that have been toasted on the grill and broken into chunks. If you prefer, you can swap out the bocconcini for chunks of mozzarella or burrata. The dish can be made ahead and simply warmed up in the oven—just leave the cheese out until ready to serve.
All dressed up
Repurpose the leftover garlic-infused tomato oil as a standout salad dressing by whisking it with some additional oil, vinegar, and Dijon mustard.
Roasted Olive Oil Tomatoes
- 4 cups cherry tomatoes preferably multicolored
- 4 thyme sprigs
- 1/2 tsp coriander seeds
- 1/2 tsp salt
- 1/2 tsp crushed red pepper flakes
- 1/2 head garlic
- 1/4 cup extra-virgin olive oil or camelina oil
- 1 Tbsp red wine vinegar
- 1 cup bocconcini mini mozzarella pearls
- Freshly cracked black pepper
- Preheat oven to 350 F. In casserole-style baking dish, place cherry tomatoes, thyme sprigs, coriander seeds, salt, and red pepper flakes. Snuggle in halved garlic bulb, cut-side down. Drizzle with olive oil or camelina oil.
- Roast tomatoes, tossing once, until very tender, about 45 minutes. Let cool slightly, then gently stir in red wine vinegar and bocconcini. Season with black pepper.
Per serving: 111 calories; 2 g protein; 10 g total fat (3 g sat. fat); 4 g total carbohydrates
(2 g sugars, 1 g fiber); 151 mg sodium