These little cherry size tomatoes are spooned over toasty bread spread with labneh, a soft yogurt cheese. You can find that recipe here too!
I found these little gems at our local farmers market. It’s the end of October in mid Michigan and we’re seeing the last of the vine ripened tomatoes, so it’s time to roast two batches for the week. These picture are of a double recipe!
2 pints cherry or grape tomatoes, whole or halved, your choice
1 large onion, cut in wedges and then cut in half crosswise
6-8 cloves garlic, mashed and unpeeled
1/4 cup olive oil
1/4 teaspoon kosher salt
- Preheat oven to 400 degrees F
- Toss together on a large baking sheet onions, garlic and tomatoes
- Drizzle on olive oil and sprinkle with salt. Gently toss
- Place in hot oven
- Roast 30 minutes or so, until tomatoes have burst, onions are tender and some browning has started. Stir gently every 10 minutes
- Toast your sourdough or other crusty bread. Spread with soft goat cheese or labneh.
- Spoon the tomatoes on top. Drizzle with a thick aged balsamic vinegar.
- Sprinkle with flaked sea salt
- Serve as whole pieces of toast for lunch or with dinner, like a bruschetta
- Or cut them in bite size pieces and serve as an appetizer
These vegetables are ready for roasting in a 400 degree oven
Wilted sweet vegetables ready to eat! Scrape all the liquids and leftovers into a storage container. Use a rubber spatula to get every drop!