This time of year my vegetable garden is quickly winding down. Most of my veggies are done producing for the season with the exception of that darn cherry tomato bush. This plant just won’t quit! By the end of the season, I’m pulling my hair out trying to come up with creative ways to eat the over abundance of my harvest. Cherry tomatoes being #1 on my list.
I found this easy and savory recipe to help me use up all those maters. It uses a handful of ingredients (which are usually found in your pantry) and it takes minutes to make. My favorite way to eat this dish is on a nest of fresh pasta. Yum…it makes my mouth water just thinking about it! Add a glass of red wine and enjoy!
- 2 (10 oz) containers cherry tomatoes, halved
- 6 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 teaspoon fresh cracked black pepper
- Preheat oven to 375°F.
- In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.
- Bake for 20-25 minutes, or until tomatoes are soft and tender (but not mushy).
- Eat immediately as a savory meal side or top on your favorite pasta, homemade pizza or grilled chicken!
Need a dessert for after dinner?
Check out my recipe for
Banana Cake with Cream Cheese Frosting >>