Roasted cherry tomatoes are a delicious base to many different recipes. Try this recipe for your next meal. Perfect side with chicken or a base for my Super Easy Creamy Roasted Tomato Sauce, frittata, or pasta dish!
Summer’s Bounty of Cherry Tomatoes
My cherry tomatoes came in late this summer and now I’m trying to keep up! I love the versatility of cherry tomatoes – they are bright and delicious in salads, perfect for Awesome 5 Minute Pico de Gallo, and have a lovely, jammy texture when roasted.
When I have a huge abundance of cherry tomatoes, I will roast sheet pans full, then cool and freeze them to enjoy all year round. They are great to add into chili and soup or to pureé for sauce.
How to Make Roasted Cherry Tomatoes
- Preheat the oven to 400° F.
- Line a rimmed baking sheet with parchment paper.
- Rinse the tomatoes, drain, and place directly onto the baking sheet. Spread them in a single layer.
- Sprinkle with minced garlic. Spread the fresh herbs across the tomatoes.
- Drizzle with a generous amount of olive oil, add a few pinches of sea salt and fresh, cracked black pepper.
- Place in the oven for 30-40 minutes until tomatoes have slumped and their skins are starting to blister. Cool slightly so you can handle them. Then enjoy!
Israeli Couscous with Mushrooms
Easy, delicious couscous recipe to serve alongside your favorite fish, chicken, or pork recipe!
Ingredients
Ingredients:
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 8 oz. crimini or button mushrooms cleaned and sliced
- 1 tsp. thyme
- 1 tsp. oregano
- 1 clove garlic minced
- ½ onion diced
- 1 ½ cups low-sodium chicken stock or vegetable broth
- 1 cup Israeli pearled couscous
- ½ lemon juiced about 1-2 Tbsp.
- ½ tsp. salt
- ¼ tsp. pepper
Instructions
- Melt butter and olive oil together in a medium saucepan over medium heat. Add mushrooms and sauté 3-4 minutes until they start to brown. Add in the thyme, oregano, garlic, and onion. Continue to cook until onions soften and become translucent.
- Add in the chicken stock and bring to a boil. Stir in the couscous and bring back to a boil. Reduce to a simmer, cover, and cook for 5 minutes. Stir in lemon juice, salt, and pepper. Cover and continue cooking for an additional 5 minutes or until couscous is tender.
Tried this recipe?Let us know how it was!
