Vegetable Technique: Oven-Roasting Garlic-Infused Cherry Tomatoes
Roasting cherry tomatoes transforms them into sweet, jammy morsels that are perfect for topping bruschetta, stirring into pasta, or spooning over grilled meats. Infusing them with garlic adds a fragrant depth that elevates their flavor profile. This technique harnesses the oven's dry heat to caramelize the natural sugars in the tomatoes while allowing the garlic to mellow and become irresistibly aromatic. The key to success lies in selecting the right tomatoes—look for plump, vibrant cherry tomatoes that are bursting with juice. High heat is essential for achieving that perfect balance of blistered skin and tender flesh. The process is simple but requires attention to detail to ensure the tomatoes don't dry out or become overly soft. With a bit of olive oil, a generous sprinkle of salt, and some patience, you'll have a versatile condiment that's sure to impress. Let's dive into the steps to achieve these delectable roasted cherry tomatoes.
Notes
The science behind roasting cherry tomatoes is simple: high heat evaporates moisture, intensifying flavor and causing the sugars to caramelize. To avoid overcooking, keep an eye on them towards the end of roasting, as oven temperatures can vary. If the tomatoes seem to be drying out too quickly, lower the heat to 400°F. For storage, let the roasted tomatoes cool completely before transferring them to an airtight container. They can be refrigerated for up to 5 days or frozen for longer storage. Reheat gently to preserve their texture. Remember to taste and adjust seasoning before serving, as the flavor can vary with different batches of tomatoes.
Steps
- 1 Preheat oven to 425°F.
- 2 Halve 2 pints of cherry tomatoes and place them in a single layer on a parchment-lined baking sheet.
- 3 Peel and thinly slice 4 garlic cloves.
- 4 Scatter the garlic slices evenly over the tomatoes.
- 5 Drizzle 2 tablespoons of olive oil over the tomatoes and garlic.
- 6 Sprinkle with ½ teaspoon of salt and a pinch of black pepper.
- 7 Gently toss to ensure tomatoes and garlic are evenly coated.
- 8 Roast for 25-30 minutes, checking at the 20-minute mark.
- 9 Look for blistered skins and shrunken tomatoes that appear jammy.
- 10 Remove from the oven when edges are caramelized but the mixture isn’t dry.
- 11 Transfer to a heatproof bowl and allow to cool slightly.
- 12 Use immediately or store once cooled.
Ingredients to explore
Ancho Chili Powder
Ancho chili powder offers a deep, smoky sweetness with hints of dried fruit and cocoa, reminiscent of its origin as dried poblano peppers from Mexico. Its aroma is warm and inviting, with a mild heat that lingers gently. The texture is fine and velvety, making it easy to incorporate into a variety of dishes. This powder is prized for its ability to add complexity without overwhelming spice, ideal for enriching both traditional Mexican moles and contemporary global cuisines.
2% Milk
Creamy and just a touch lighter than whole milk, 2% milk offers a perfect balance of richness and reduced fat. Its smooth texture and subtle sweetness make it a delightful choice for sipping or cooking.
