Nothing roasts tomatoes quite so well as a cast-iron skillet in my opinion. Toss in some of my “oven-roasted garlic” from my last post, tomatoes and herbs and you are ready to roast.
Do the best you can, share, wear your mask, get vaccinated, live life.
Cast-Iron Garlic and Herb Roasted Tomatoes
For this non-recipe-recipe you will need:
A very good crusty baguette; two pints of cherry tomatoes; a handful of fresh herbs such as thyme, rosemary, oregano and sage; olive oil roasted garlic, or fresh garlic smashed and olive oil; sea salt and freshly ground black pepper, room temperature softened Brie
To do:
,Turn oven to 425 degrees. In a 10 or 12 inch cast iron skillet add the tomatoes, some of the herbs, olive oil with roasted garlic or fresh smashed garlic with olive oil, sea salt and black pepper. Place skillet in the oven and roast for about 20 minutes or until the tomatoes begin to burst and start to char. Remove skillet from oven.
To baguette slices add softened Brie and top with tomato mixture (be sure to scrape up some of the pan drippings as well. Add more fresh herbs if you like, salt and pepper. Enjoy.
You can make this any time of the year using store-bought cherry or grape tomatoes. Best with summer home-grown but needs must!
teresablackburnfoodstyling.com
What a wonderful treat!
Thank you Dorothy. I hope you are well. This is a super easy recipe and can be used in lots of ways. Happy September
How gorgeous are these!
Rachel Thank you for your nice comment and for stopping by.
to much to handle that looks so yummy
what a picture brrrrrrr
I made this in the summer while you were away. It is so yummy I will recreate for you soon. xo
Pretty
Well said and thank you friend.
Another winner. Making immediately. Have a ton growing on my mailbox!!!
I love that they are growing on your mailbox….whatever works I say! Don’t forget we need to have coffee this week…later? xoxo
A simple and delicious way to bring out the sweetness of the tomatoes.