Roasted Tomato Salad

So I’m almost…ALMOST…done with this moving business.  The house is completely empty except for an air bed, computers, and some really ghetto-fabulous cooking implements (seriously, how could I forget to set aside actual cooking utensils?!).  Unfortunately we’re not physically moving up to Colorado for another week because I’m stuck at work until I’m done clearing.  This makes the living situation interesting.  There are a lot of things I missed about college but eating off a plastic bin filled with my clothes on a beach chair wasn’t one of them.

One perk of having so little in the house is that the kitchen is remarkably easy to clean.  Another is that we have so much food in the fridge that I’m desperate to consume before we leave for good.

This was just a little something I whipped up to salvage some cherry tomatoes that I’d forgotten about.  Poor little guys were trapped all the way in the back and I’d so carelessly failed to notice until I moved a head of cauliflower out of the way and found ’em close to death.  No worries, now, though because they made a spectacular accompaniment to last night’s dinner.  Something about warm cherry tomatoes that burst in your mouth with a wave of garlic-y, basil-y goodness…if I was in any way Italian I’d say it brought me back to the Old Country…


2 pints Cherry or Grape Tomatoes

3 T Olive Oil

3 cloves Garlic

1/4 c Fresh Basil, chopped

Salt and Pepper to taste


Heat the oil over medium-high heat in a heavy-bottomed skillet.  Saute the garlic until golden brown, then add the basil and cook for 1-2 minutes more, or until the leaves are wilted.

Place the tomatoes in a baking dish or pan and add the garlic and basil, along with the oil left in the skillet.  Add salt and pepper to taste, then place in the oven.  Roast for 15-20 minutes at 350 degrees.  Do not cook long enough for the tomatoes to burst!


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