This week we collected our first harvest of cantaloupes and sungold cherry tomatoes (my favorite summer-time snack)!
Recipe of the Week: Rosemary Garlic Roasted Sungold Cherry Tomatoes
- 1 lb Sungold Cherry Tomatoes
- ¼ tsp sea salt
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp chopped rosemary (ask for fresh rosemary from our rosemary bush at the farm stand for no charge!
Preheat the oven to 450℉.
Wash and de-stem the cherry tomatoes.
On a roasting pan, toss all the ingredients.
Roast in the oven for 20-25 minutes or until the tomatoes start to split.
Roast chickpeas with the Sungold Cherry Tomatoes. Toss with pasta, olive oil, garlic, and parmesan cheese for a simple and quick dinner recipe.
Add roasted tomatoes to an omelette using our farm fresh eggs.
Use roasted tomatoes to make bruschetta for a light summer snack or a summer party.