APPETIZER ROASTED GRAPE TOMATO
Slow-roasting grape tomatoes brings out the tomato flavor. Pack with grape seed oil in jar with salt and garlic. Serve over lightly toasted French baguette! Wow. Simplicity is beautiful!
Makes about 2 cups
Preheat oven to 300 degrees – halfway through baking time you’ll increase it to 400 degrees
4 cartons red grape tomatoes, or as many as you want
grape seed oil – or other oil of choice
1 T. jarred minced garlic
1/2 t. salt
Wash tomatoes.
Taking each tomato, cut stem-end off (just a thin slice).
Using the tip of a paring knife, make a small slit in the side of each tomato, positioning it from end to end of each tomato – but slitting it only in the center part (not all the way from end to end).
- Be careful not to slit all the way through. The purpose is to let the steam escape while baking, which doesn’t require much of a slit.
Place a cooling rack over a baking sheet that you line with parchment paper to catch the drips.
- If you don’t have parchment paper, scraping the baked drippings after the tomatoes are baked doesn’t require much scrubbing, if you soak the baking sheet before cleaning it.
If using two baking sheets, place the tomatoes on the middle rack and the next one down in the oven.
Baked in preheated 300 degree oven, uncovered, for 30 minutes.
Increase heat to 400 degrees and bake another 30 minutes.
- Check to make sure they’re not burning – not all ovens are the same.
Remove and cool to room temperature, waiting till the tomatoes deflate. Then, using large spoon, scrape up a few at a time, being careful to scrape close to rack to scrape up the skin with the tomato, then place in jar that will fit them all.
Pour oil over tomatoes to reach bottom.
Add garlic and salt, then using table knife, push it down and around and through the tomatoes to equally distribute.
Put the top on the jar and shake gently to coat the tomatoes. Refrigerate till ready to use.
Serve as an appetizer spread on lightly toasted French baguette and wait for the compliments.
Make Appetizers: Slice French baguette. Top with a spoon of APPETIZER ROASTED GRAPE TOMATOES. Sprinkle with plant parmesan cheese (I used Follow Your Heart brand). Place under broiler till lightly crisped and cheese turns golden. It won’t take long. So easy – and delicious – tastes like mini pizzas says Steve!!
ANIMAL-FREE SOUS-CHEF™ 