Baked Cherry Tomatoes

Serves 4—6

I have been making this simple dish for over two decades and I still love it as much as I did the first time I tasted it. It's a wonderful use for an excess cherry tomatoes.

• 1 quart cherry tomatoes, especially Sweet 100's
• handful of garlic cloves, peeled and sliced
• 2 tablespoons snipped chives
• 1/4 cup extra-virgin olive oil
• juice of 1 lemon
• black pepper in a mill
• kosher salt

Place the tomatoes in a baking dish, add the garlic and chives, and toss. Pour the olive oil over the tomatoes, followed by the lemon juice. Toss again, season with several turns of black pepper, and place in a 350 degree oven for 20-30 minutes, until the tomatoes have burst open and the garlic is tender. Remove from the oven and season with kosher salt to taste. Serve hot, warm, or chilled as a side dish.

Copyright 1996 by Michele Anna Jordan, author of The Good Cook's Book of Tomatoes. All Rights Reserved. Reprinted with permission.

The Good Cook's Online Guide to Tomatoes

• The Perfect Tomato
• What is a Tomato?
• Preserving the Harvest
• Commercial Tomatoes
• Commercial Tomato Products
• Tomatoes and Health
• Tomatoes in the Kitchen
• How to Peel a Tomato
• To Fix a Thin Sauce
• The Well Stocked Pantry
• About Michele Anna Jordan

Tomato Recipes

• Tomato Granita with Serrano Peppers
• Tomato Bruschetta with Six Variations
• Tomato Toast
• Tomato Pie
• Gazpacho
• Tomato-Cilantro Soup
• Pasta with Uncooked Summer Tomato Sauce
• Baked Cherry Tomatoes
• Fried Green Tomatoes with Cream, Bacon, & Cilantro
• Sliced Tomato Salad with Ten Variations
• Quick Tomato Recipes

Check out Michele Anna Jordan's latest book: The World Is a Kitchen: Cooking Your Way Through Culture

This Archived Page created between 1994 and 2001. Modified August 2007