These tomatoes are sweeter than sun-ripened tomatoes. Serve with chunks of crusty (gluten-free) bread, crackers, or toasted pitas. It can be made ahead and warmed up in the oven, but leave out the cheese until ready to serve.
Tomàquets d’Oliva d’Oliva Torrats (Catalan)
Serves 8
Preheat the oven to 350F (175C)
4 cups (520 g) organic cherry tomatoes, preferably multicolored
4 thyme sprigs
1/2 tsp. (2,5 g) each: coriander seeds and crushed red pepper flakes
1/2 head of organic garlic
1/4 cup (60 ml) olive oil
1 Tbs. (15 ml) red wine vinegar
1 cup (130 g) organic mozzarella pearls or bocconcini mini
black pepper to taste
un 1. In a casserole baking dish, place the tomatoes, thyme, coriander and pepper flakes.
dos 2. Snuggle the halved garlic bulb, cut-side down.
tres 3. Drizzle with olive oil.
quatre 4. Roast tomatoes, tossing once, until very tender, about 45 minutes.
cinc 5. Cool slightly.
sis 6. Stir in the red wine vinegar and cheese.
set 7. Season with black pepper.
