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).
- 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.
Maple-Soy-Sake BBQ Salmon
This is a quick and easy way to add some delicate flavour to salmon. Make sure you don’t overcook it!
- 4-boneless, skin on salmon fillets (about 200 grams each)
- ¼ cup light soy sauce
- ¼ cup sake or dry sherry
- ¼ cup maple syrup
Combine the soy, sake or sherry and maple syrup in a shallow dish. Add the fillets, skin side up, and marinate for 15 to 30 minutes. Remove from dish and allow excess marinade to drip off. Discard the marinade.
Bake the salmon skin-side down in an ovenproof dish at 350F until the salmon turns opaque and just starts to flake easily. Or put the salmon skin side down on a pre-heated barbecue. Cover and cook until just done.