Roasted Cherry Tomatoes
In late June in Vermont, when the real soil-grown summer tomatoes, garlic scapes, and fresh herbs start popping up at farm stands and Co-op shelves, it’s a perfect time to celebrate these flavors of summer with a simple and versatile preparation that will keep your kitchen time to a minimum and keep you coming back for more. These sheet-pan roasted cherry tomatoes are just that — quick, tasty, and so versatile you’ll want to put them on everything!
Preheat oven to 400 F and drizzle olive oil onto a sheet pan. Halve the cherry tomatoes and place cut side down onto the oiled pan. Sprinkle with fresh herbs, minced garlic scapes (or garlic cloves), flaky salt, fresh ground pepper, and another generous drizzle of olive oil. Roast in the preheated oven for 20 minutes, until tomatoes begin to blister. Remove from heat and allow to cool. Spread onto toast with pesto, fresh ricotta, or mozzarella; toss with your favorite pasta and top with grated parmesan; stuff into a pita with feta, olives, and cucumbers; or find your own favorite way to enjoy them! They’ll store well in a jar in the refrigerator if you manage to avoid eating them all in one sitting.