I don’t know if it’s possible to have too many cherry tomatoes. But if you do, roasting them is the perfect way to eat a whole bunch at a time. They shrivel up into the sweetest, tangiest little bites – which are perfect to toss into simple bowls full of greens and grains.
Around this time last year I posted this slow roasted tomato pasta. This year, I’m cheating the slow roast. Here’s how:
1. Use little tomatoes and it’ll go tons faster.
2. Start roasting them in low heat (like you’re supposed to). Once they begin to dry (and your impatience rises), raise the temp.
At the beginning of the week I like make a big batch of some kind of grain – this time it was chewy wheat berries. Store them in the fridge and they’ll be ready to use for meals like this.
I added spoonfuls of creamy sun cheese (a creamy sauce made out of sunflower seeds – also another a make-ahead item). Some burrata or fresh ricotta would go nicely in here as well.
roasted cherry tomato bowls
- 2 cups cherry tomatoes
- drizzle of olive oil
- a few sprigs of fresh thyme
- ½ cup uncooked wheat berries
- handful of arugula or other greens
- ¾ cup chickpeas
- small clove of garlic
- salt & pepper
- a few spoonfuls of sun cheese (or burrata or fresh ricotta)
- Preheat oven to 200 degrees F. Slice most of the cherry tomatoes (leave some whole if you want) and toss them with a bit of olive oil, salt, and pepper. Place them cut side up on a baking sheet lined with parchment. Let them slow roast for about 1 hour, then turn the heat to 300F for another 20-30 minutes or so. Oven times will vary so check them periodically. Add fresh thyme to the baking sheet during the last 10 minutes or so.
- Meanwhile, cook your wheat berries in boiling salted water until tender and chewy (about 30-40 minutes). Drain and set aside.
- Meanwhile, make your sun cheese. Chill until ready to use.
- Optional step: cook chickpeas (with a little olive oil, garlic, and salt) in a skillet until they're lightly browned.
- Assemble bowls with wheat berries, a few greens, roasted chickpeas and roasted tomatoes. Sprinkle with thyme leaves and/or other fresh herbs. Add a dollop of sun cheese (or other cheese) and dig in.
Measuring cup: Anthropologie Garden Sketch Measuring Cups