Don’t let Summer escape just yet! Try this simple yet flavorful Roasted Grape Tomato Salad with Herbs. Comes together in 10 minutes and you can enjoy it in a variety of ways.
With Fall about to step in (September 23 – I have this memorized, btw – it is helpful that my best childhood friend’s birthday is on this day), it’s easy just to go full blast into pumpkins, apples, spices, caramel, and all the likes! And believe me, I am in the mood! But I can’t help but pause for a minute to celebrate the last whims of summer. Especially since right now, it’s all about tomatoes!
We seem to have a plethora of them right now, and no, I don’t even have a garden. Just a lot of good friends and family who like to share! I’ve had an abundance of bruschetta this summer, caprese salad, fresh garden salsa….thinking of trying my hand at some slow cooker marinara sauce that I have made in the past to freeze up for colder days ahead. Mmmmmm…..tomatoes. Garden tomatoes are so much better than tomatoes from the store, too. The flavor just doesn’t even compare.
Well, this little Roasted Grape Tomato Salad with Herbs below is a favorite of mine when you find yourself with a load of cherry or grape tomatoes. These tomatoes are bursting with flavor and just adding a few herbs can really make them shine. Can I say, quick dinner (served over angel hair pasta or rice with a little Parmesan cheese), a great salad that stands on its own, great leftovers with crusty bread or crackers….it’s all that and more!
The recipe is so flexible – these are just guidelines, really. I saw a version of it on Caio Chow’s web cooking movies, couldn’t ever find it again, but found it was so simple to make that I didn’t really even need a recipe. Oh, and I definitely recommend the use of FRESH herbs in this one.
Roasted Grape Tomato Salad with Herbs
- 1 pint grape tomatoes about 40 tomatoes
- 1 tablespoon olive oil
- 1/4 cup basil about 20 leaves, minced
- 1 tablespoon oregano or one sprig, minced
- 1 leave sprig Thyme whole
- salt and pepper to taste
Thoroughly wash and dry tomatoes. Leave whole.
Over stovetop, add olive oil to medium to large skillet. Warm up to medium high heat.
When oil starts to get shiny and run quickly, add tomatoes, herbs, and salt and pepper.
Cook over heat 7-10 minutes, until tomatoes start to blister and pop, stirring occasionally to turn the tomatoes.
Remove from heat. Remove thyme sprig.
Serve as a salad, or over cooked noodles or rice.
Dress it Up:
Sprinkle a drizzling of Balsamic Vinaigrette on top for serving.
Sprinkle freshly grated or sliced Parmesan cheese on top for serving.
Change it Up:
For dried herbs, use 1 tablespoon basil, 1 teaspoon oregano, and 1 teaspoon thyme.
You may easily substitute 1 pint of cherry tomatoes (a little bigger than grape).
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