These were a delicious addition to a truly successful pasta dish of rigati, Chorizo and wilted greens. They were also very pretty coming out of the oven and it occurred to me that they would make a nice garnish for a company one-dish-meal. You can pep it up with whatever herb you are using if you want and then bung a couple of these - still on the vine - on top of your dish and the meal will look more put together. I am keeping it in mind as a topping/addition for the next time I make a Cioppino, a Bouillabaisse or even a tomato soup.
1 lb cherry tomatoes on the vine
1 Tbsp olive oil
Salt to taste
1 tsp dried oregano or Herbes de Provence (optional)
Preheat the oven to 350.
Place the tomatoes by bunch in a single layer on a cookie tray. Drizzle with oil, sprinkle with salt and herbs, if using.
Bake in the oven for 12-15 minutes until the tomatoes are soft and starting to split.
Turn on the broiler and broil for 1 additional minute to add a bit of color to the tomatoes.
Serve as part of a pasta sauce, off the vine, or as a garnish on the side of a plate or serving dish.
Yummy condensed tomato flavor, pretty and no effort.