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.

A really good Artisan baguette is what you want.

Print Recipe

Course Appetizer, Side Dish

Cuisine Mediterranean

Ingredients

2.5 cups (300 gr) large cherry tomatoes (20 – 28 tomatoes)
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
Basil leaves to garnish

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.

Notes

Very Mediterranean meals like this call for a like wine. Perfect was a Chianti from Tuscany.

We’ve paired:

Poggio Bonelli Tenute Chianti Classico 2015

Keyword Baguette, Cherry Tomatoes, Fresh Herbs, Garlic, Olive Oil, Parmesan Cheese