Roasted Heirloom Cherry Tomatoes
Tonight i roasted baby heirloom tomatoes with citrus-infused olive oil, agave nectar, and a dash of blond balsamic vinegar. The results were sweet and tangy, perfect for crackers, salads, and just eating by themselves.
The recipe is easy and delicious — first, slice a pint (or two) of cherry tomatoes in half and spread them out cut-side-up on a cookie sheet (as shown below).
Next, whisk a few tablespoons of citrus-infused olive oil (or regular olive oil and a tablespoon of fresh-squeezed orange juice) with about a tablespoon of agave nectar and a dash of balsamic vinegar together in a bowl… Adjust the blend until it tastes good to you. Drizzle this sauce over the sliced tomatoes. Crack fresh pepper on top and sprinkle sea salt to suit your taste.
Bake at 400 degrees for about 40 minutes, or until they’re shriveled and getting dry (like the photo below). When they look like this, they’re ready.
Added bonus: The whole house smells like sweet citrus!
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