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Roasted Cherry Tomatoes

This recipe can be done on the barbecue or in your oven. For a different treat, puree the tomatoes after you’ve roasted them and serve warm or cold as a small soup appetizer. (I use tiny espresso cups for a good serving presentation).

Ingredients:

• 2 pounds ripe cherry tomatoes (various colours if possible)
• 2 large sprigs fresh rosemary
• 4 large sprigs fresh thyme
• salt and freshly ground pepper to taste
• ¼ cup olive oil
• ½ cup chopped fresh basil
• 4 cloves chopped fresh garlic (optional)
• Toasted slices of baguette, rubbed with garlic
• Fresh goat cheese, or fromage frais. (optional)

Pre-heat oven to 400F. Or heat your gas barbecue on one side only. Line a baking dish or large pan with parchment paper. Add the cherry tomatoes, whole, and nestle the rosemary and thyme around them. Add salt and pepper; then drizzle with olive oil.

Roast in oven or place on indirect heat on the barbecue for about half an hour, or until tomatoes start to split and collapse a bit, giving up their juices. Pour into a serving dish and stir in the chopped, fresh basil while the tomatoes are still hot. To serve, spread some cheese on the baguette slices if desired, then top with the tomato mixture.