Roasted Grape Tomatoes and Garlic in Olive Oil

Contributor: Carla Bayot
 Serving Size 8 servings
Prep Time Cook Time Total Time
10 mins 15 mins 25 mins
  • 2 pints grape tomatoes
  • 6 garlic cloves, mashed
  • 1/4 tsp crushed red pepper
  • 2/3 cups and 1 separate tbsp olive oil
  • salt and pepper
  • 1 sprig rosemary (OPTIONAL)
    1 sprig oregano (OPTIONAL)
  • 8 slices french bread
  1. Preheat the oven to 400°. On a large rimmed baking sheet, toss the tomatoes with the garlic, crushed red pepper and 1 tablespoon of the olive oil and season with salt and pepper. '

  2. Roast the tomatoes for about 20 minutes, until they burst and their skins begin to blister.

  3. Pour the remaining 2/3 cup of olive oil into a medium bowl.

  4. Crush the rosemary and oregano between your fingers and add them in the oil.

  5. Add the tomatoes and their juice and stir gently and let stand for 30 minutes.

  6. Reduce the oven temperature to 350° and arrange the french bread on a baking sheet and toast for 10 minutes, or until crisp.

  7. Spoon the tomatoes and some of the infused oil over the bread and sprinkle with salt and serve.

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