Garlic & Basil Roasted Cherry Tomatoes

Roasting cherry tomatoes with fresh garlic and basil really brings out the best in them. They would be a lovely accompaniment to all sorts of dishes, or you could use them to top pizza or bruschetta. You can also make a delicious sauce with them too, I’ll include my creamy roasted cherry tomato sauce recipe below

Let’s start by roasting the cherry tomatoes;

You’ll need;

  1. 450g cherry tomatoes
  2. Three cloves of garlic, minced
  3. Half a teaspoon of dried basil
  4. Two to three tablespoons of oil
  5. A good pinch of salt and black pepper

Method;

  • Prepare the cherry tomatoes by either slicing them in half or leave them whole. I left the smaller ones whole, and sliced the larger ones in half
  • Pop the tomatoes into a mixing bowl, add the garlic, basil, oil and season with a good pinch of salt and black pepper. Gently fold the ingredients together until they’re well combined
  • Line a baking tray with foil and lay the tomatoes out in a single layer
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  • Pop them into the oven at 180ºC/160ºC fan assisted for 25 minutes, or until they’ve softenedDSC_0301-picsay.JPG

Now they’re ready to use. They would add such a lovely flavour to any sort of dish. I’ll include how I made a lovely creamy sauce with them

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Creamy Roasted Cherry Tomato Sauce

Yield; around 400g of sauce Cook time; 10 minutes

You’ll need;

  1. All the cherry tomatoes made using the recipe above
  2. 100ml of dairy free cream
  3. A pinch of salt and black pepper to taste
  4. Optional – a good pinch of grated dairy free parmesan style cheese, or swap this for nutritional yeast

Method;

  • Add everything into a blender or food processor and blend until smooth
  • Once the sauce is smooth, pour it into a frying pan. Cover with a lid and heat on a medium low heat
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  • Cook however much pasta you want while the sauce heats up. Once the pasta is cooked, drain it and stir the sauce through it
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  • You can store leftover sauce in the fridge for around five days. If you want to keep it for longer, I would recommend storing it in an ice cube tray in the freezer. Then you can simply defrost as few cubes as and when you need them

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