Re: Re: RECIPE: Roasted Cherry/Grape tomatoes (...

[Guest guest]

You just wash these whole. not cut in half?

Colleen Marie

In a message dated 3/27/2006 7:02:10 P.M. Eastern Standard Time,

ewhite723@... writes:

Oh my gosh, n! That sounds REALLY good! I love those little

tomatoes! Thanks for posting the recipe!

>

> faced with a pint of grape tomatoes that I hadn't used in a timely

fashion,

> I decided to roast them.

>

> 1-2 pints of cherry or grape tomatoes, spread in a single layer on

a baking

> dish

> sprinkle on about 1/4 cup of red onion or vidalia

> sprinkle on 1 minced clove garlic

> some fresh or dried basil

> salt & pepper

> spray with olive oil

> sprinkle with vinegar (I used raspberry balsamic)

>

> Bake for 20-30 minutes

> Serve warm or room temperature

>

> I'm using some on top of parsley tabouli and shredded chicken.

> I think it's a good topping for salad - adds intense flavor and

moisture

>

> n

>

Links

[Guest guest]

n

I meant do you roast them whole or cut in half?

Colleen Marie

In a message dated 3/28/2006 11:52:35 A.M. Eastern Standard Time,

ack246@... writes:

n- what temp did you bake them at?

Thx for the great idea.

> >

> > faced with a pint of grape tomatoes that I hadn't used in a

timely

> fashion,

> > I decided to roast them.

> >

> > 1-2 pints of cherry or grape tomatoes, spread in a single layer

on

> a baking

> > dish

> > sprinkle on about 1/4 cup of red onion or vidalia

> > sprinkle on 1 minced clove garlic

> > some fresh or dried basil

> > salt & pepper

> > spray with olive oil

> > sprinkle with vinegar (I used raspberry balsamic)

> >

> > Bake for 20-30 minutes

> > Serve warm or room temperature

> >

> > I'm using some on top of parsley tabouli and shredded chicken.

> > I think it's a good topping for salad - adds intense flavor and

> moisture

> >

> > n

> >

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> Links

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> [Non-text portions of this message have been removed]

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Links

[Guest guest]

n's out of town til tomorrow night

so I'll answer these questions for her. (we are old friends and often

share cooking tips)

I'm not sure how n did them but yes, you could roast them whole

or in half . Whole they'll take longer to cook, half they will wind

up drier. I think if I were going to do it, I'd do them whole.

Bake at 425 -- I know this is the temp n roasts vegs.

felicity

On Mar 28, 2006, at 11:49 AM, acknier wrote:

> n- what temp did you bake them at?

>

> Thx for the great idea.

>

>

> > >

> > > faced with a pint of grape tomatoes that I hadn't used in a

> timely

> > fashion,

> > > I decided to roast them.

> > >

> > > 1-2 pints of cherry or grape tomatoes, spread in a single layer

> on

> > a baking

> > > dish

> > > sprinkle on about 1/4 cup of red onion or vidalia

> > > sprinkle on 1 minced clove garlic

> > > some fresh or dried basil

> > > salt & pepper

> > > spray with olive oil

> > > sprinkle with vinegar (I used raspberry balsamic)

> > >

> > > Bake for 20-30 minutes

> > > Serve warm or room temperature

> > >

> > > I'm using some on top of parsley tabouli and shredded chicken.

> > > I think it's a good topping for salad - adds intense flavor and

> > moisture

> > >

> > > n

> > >

> >

> >

> >

> >

> >

> >

> >

> > Links

> >

> >

> >

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[Guest guest]

Grape tomatoes are the really small ones so I¹m sure they are whole.

On 3/28/06 8:55 AM, " CzMarie04@... " <CzMarie04@...> wrote:

>

> n

>

> I meant do you roast them whole or cut in half?

>

> Colleen Marie

>