In her new cookbook Simple Green Suppers, Susie Middleton presents a number of healthy, one-dish vegetarian meals–most of which might be ready in an hour or much less.
Roasted tomatoes are my absolute favourite savory taste increase—for something. And once I’m in a rush, the quickest method I can get that taste is by roasting the smallest tomatoes of all: cherries. You can roast cherry or grape tomatoes of any measurement, however barely bigger ones work higher right here. If yours are all very small, scale back the oven temperature to 425 levels and the cooking time to 18 to 22 minutes. Best of all, you possibly can retailer these little taste bombs for a number of days within the fridge and use them in every little thing, from salads to frittatas.
Quick-Roasted Cherry Tomatoes
Makes three/four to 1 cup
- eight to 10 ounces ripe cherry tomatoes, minimize in half (a beneficiant 2 cups of tomato halves)
- 1 Tbsp. olive oil
- Large pinch of kosher salt
Preheat the oven to 450 levels. Cover a heavy-duty rimmed baking sheet with a bit of parchment paper. In a medium bowl, toss cherry tomatoes with oil and salt. Arrange the cherry tomatoes, cut-side up, in a single layer on the ready baking sheet. Bake for 22 to 24 minutes, till shrunken and a bit charred across the edges. Let cool for 10 minutes or so on the baking sheet earlier than eradicating them. (If a few of the cherry tomatoes keep on with the parchment paper, raise up the paper and push the tomatoes off from behind.) Use the roasted tomatoes immediately, or retailer within the fridge for 5 to 6 days or within the freezer for as much as three months.