Roasted cherry tomatoes
Food
Ingredients · Servings 1
- 250g of cherry tomatoes
- Extra virgin olive oil
- Black pepper
- Herbes de Provence
- Shall
Method · 5 min
- The basic difference between roasting and confit is the amount of oil; if we confit, we literally submerge them, if we roast, we only need a generous splash, which will leave them more wrinkled and somewhat less whole, but equally delicious.
- We will start by washing and drying them with kitchen paper, leaving them out of the refrigerator to come to room temperature, so the thermal shock inside the oven will be less and they will stay more intact.
- In a bowl, mix a generous amount of oil with the herbs, pepper, and salt. In a microwave-safe container, place the tomatoes and season them with the dressing you have prepared. Put it in the oven, cover, and program for 2 minutes at maximum power (in a 900w oven).
- Remove, stir and cook covered for another 2 minutes. The time depends on the amount of tomatoes you are preparing. For example, for an amount like the one in the photos, which is less than 250g, I only needed 2 minutes. Making them in a conventional oven would take at least 20 minutes. It is clear that the time and energy savings are significant when using the microwave.
- Until recently they were only used as decoration on dishes, but their properties as food were not valued, a big mistake since they are antioxidants, provide a large amount of vitamins and minerals and reduce cholesterol, 100 grams of cherry tomatoes provide only 18 kilocalories, which makes them almost indispensable in any diet.
