Rustic

Quick and Easy Cast-Iron Garlic and Herb Roasted Tomatoes

~ Teresa Blackburn ~ 11 Comments
Same house, same yard, same wee garden space and 16 years later we finally have a lot of home-grown tomatoes. Which just adds to the many mysteries of gardening. One small sweet cherry tomato plant has been like a factory, revealing ripe red jewels every day all summer. This simple how-to-recipe is just one of the many ways we have eaten them.

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.

Incredibly yummy on a baguette from Dozen Bakery with the aromatic roasted tomatoes piled on top of a thin slab of room-temp Brie, a sprinkling of sea salt and a chilled glass of vino.
What we didn’t eat, I put into a glass jar, with more fresh herbs and covered with olive oil and put into the freezer for later. I know one day soon when it is chilly, and dark and rainy I will remembered this secreted away jar, pull it out of the freezer, thaw and repeat this meal, or toss with pasta, or add to a pan when I am baking a chicken. Always planning for another day, while living in this one.
Just a bite away.

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