Fire-Roasted GRAPE TOMATOES
PAREVE YIELDS 2 CUPS
In my house, we buy pints and pints of grape tomatoes for sweet and crunchy snacking, salads, and crudité platters, but inevitably, there are always some left over at the end of the week. I never like to waste ingredients, so I turn them into a sweet and smoky condiment that elevates sandwiches and pairs well with fish, meat, and poultry. It's amazing to see how you can turn slightly shriveled tomatoes into something extraordinary with a little effort and just a few basic ingredients.
2 pints grape tomatoes
2 Tbsp grapeseed or avocado oil
2 Tbsp bolsamic vinegar
kosher salt, to taste
freshly ground black pepper, to taste
1. Preheat broiler to high.
2. Place all ingredients onto a baking sheet; broil on high for 10-15 minutes (depending on how soft the tomatoes are), shaking the baking sheet every few minutes.
PAREVE YIELDS 2 CUPS
2. Place all ingredients onto a baking sheet; broil on high for 10-15 minutes (depending on how soft the tomatoes are), shaking the baking sheet every few minutes.
PAREVE YIELDS 2 CUPS
2. Place all ingredients onto a baking sheet; broil on high for 10-15 minutes (depending on how soft the tomatoes are), shaking the baking sheet every few minutes.
PAREVE YIELDS 2 CUPS
2. Place all ingredients onto a baking sheet; broil on high for 10-15 minutes (depending on how soft the tomatoes are), shaking the baking sheet every few minutes.
PAREVE YIELDS 2 CUPS
2. Place all ingredients onto a baking sheet; broil on high for 10-15 minutes (depending on how soft the tomatoes are), shaking the baking sheet every few minutes.
PAREVE YIELDS 2 CUPS
I
2. Place all ingredients onto a baking sheet; broil on high for 10-15 minutes (depending on how soft the tomatoes are), shaking the baking sheet every few minutes.
3. Store in an airtight container for up to one week.
USES
Roasted grape tomatoes make a great topping for soup, crostini, pizza, pasta, and sandwiches.