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Roasted Grape Tomatoes and Garlic in Olive Oil
5.0 (1194 reviews)
This recipe for roasted grape tomatoes gives the small, meaty tomatoes more sweetness and savory intensity. Marinating the roasted tomatoes and garlic in new olive oil infused with rosemary and oregano adds a fresh, herbal note to the dish.
Total Time60
Servings?
274
Caloriesper servingNutrition Information
274
Calories
21 g
Fat
19 g
Carbs
4 g
Protein
2 g
Fiber
4 g
Sugar
Ingredients
- 2 pints grape tomatoes
- 6 garlic cloves, smashed
- 1/4 teaspoon crushed red pepper
- 2/3 cup plus 1 tablespoon olive oil, preferably olio novello or olio nuovo
- Kosher salt and freshly ground black pepper
- freshly ground black pepper
- 1 sprig fresh rosemary
- 1 sprig fresh oregano
- Eight 3/4-inch slices of ciabatta
Instructions
- 1Preheat the oven to 400°F. On a large rimmed baking sheet, toss the tomatoes with the garlic, crushed red pepper, and 1 tablespoon of the olive oil and season with salt and pepper. Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through.
- 2Pour the remaining 2/3 cup of olive oil into a medium bowl. Crush the rosemary and oregano between your fingers and submerge them in the oil. Add the tomatoes and their juices, stir gently, and let stand for 30 minutes.
- 3Reduce the oven temperature to 350°F. Arrange the ciabatta on a baking sheet and toast for 10 minutes, or until crisp. Spoon the tomatoes and some of the infused oil over the ciabatta, sprinkle with salt, and serve.