This recipe came into my life out of desperation. It was 4 o’clock, I’d barely eaten all day and I needed to be at a book club meeting by 6. (not smart or recommended by me! But no one is perfect and life happens- it’s how you deal with it and prepare for next time!) I had some chickpea pasta in the pantry, (exactly for this emergency meal situation) and needed something to pair it with! A pint of cherry tomatoes were staring at me, and viola.
The result: divine. No longer will this be an emergency meal, but rather one with intention. I encourage you to put these tomatoes on everything from buddha bowls, salmon, pasta, chicken etc.
1 lb of seasonal organic cherry tomatoes
1/3 cup of pitted olives ( I used a mix of green and kalamata)
A few generous glugs of olive oil (probably 1/4 cup)
3 chopped garlic cloves
Basil to garnish!
Preheat oven to 350 F.
Put cherry tomatoes (whole) in a small baking dish, and combine with olive oil, olives and salt.
Put in the oven, and roast for 15 minutes. At 15 minutes add the chopped garlic and give a little stir, then roast for another 15-20 minutes, or until the tomatoes have started to burst.
Garnish with basil and serve!