Fresh cherry tomatoes from the Farmer’s Market slow roasted bring out the sweetness; emphasizing why tomatoes really are a fruit. Serve at room temperature with grilled Parmesan Toast for a perfect summer appetizer or side dish.
Slow Roasted Cherry Tomatoes and Parmesan Toast
Easily an appetizer, we often serve this as a side dish to grilled chicken breasts. The concept is to slow roast and bring out the flavour of the tomatoes without drying them out. Depending on the size of your tomatoes they may take 45 – 60 minutes to roast.
The only Carbs are in the tomatoes and bread. A really good Artisan baguette is what you want.
Ingredients
- 2.5 cups (300 gr) large cherry tomatoes (20 – 28 tomatoes) 9 CHO
- 1 TBSP olive oil
- 1 TBSP fresh herbs thyme, rosemary, oregano, basil
- ¼ tsp. coarse salt
- 1 cup (70 gr) Parmesan Cheese, grated.
- ¼ cup olive oil
- ½ tsp. garlic minced
*Bread – CHO DEPENDENT ON YOUR PRODUCT AND SERVING SIZE
- Basil leaves to garnish
2 SERVINGS = 4.5 CHO
3 SERVINGS = 3 CHO
4 SERVINGS = 2.25 CHO
Instructions
- Pre heat oven to 300.
- Place ¼ cup olive oil and minced garlic in a small dish and set aside.
- Toss tomatoes with 1 TBSP olive oil, fresh herbs, and salt (use 1 herb of your choice).
- Place tomatoes on a small baking sheet and roast 45 – 60 minutes.
- Remove cooking sheet from the oven and let rest until room temperature or serving time. Moving the tomatoes too early will collapse them.
- Pre heat grill to 400. If grilling chicken breasts, cook them before the bread.
- Cut bread in 1-inch slices, and with a pastry brush, brush olive oil/garlic on one side of the bread. Place oil side down on the grill. Grill until a bit charred and toasted.
- Brush olive oil on the top side of the bread and flip.
- On the top, grilled side of the bread, sprinkle Parmesan Cheese and close the grill. Let grill for 1 – 2 minutes. Keeping a close eye on the bread. Cheese should be melting, and bread not burned.
Serve immediately, family or individual style with the roasted tomatoes.
