August 12, 2010
It’s no secret that I love roasted cherry tomatoes. I toss them with italian tuna, white beans and red onion, use them in all kinds of pasta dishes like this one with sausage and ricotta, or stir them into garlicky sauteed greens like chard or kale. I’ve even lightly mashed them into my easiest “refried” black beans. They are endlessly versatile and give everything a flavor boost.
And now I’ve come up with a new, summery variation. Roasted tomatoes and peach.
The peach adds a subtle sweetness that makes this delicious served on a cheese plate or on crostini with cheese and fresh herbs (at room temp). Kind of like a tomato chutney. Or do with this what you’d do with plain roasted tomatoes: toss with pasta, spread on a sammy, top polenta. You get the picture.
And, if you fall in love with this variation, as I have, you can savor it as a summer treat or use frozen (or your own canned, if you roll like that!) peaches. Just make sure to let frozen peaches thaw and drain first. (Or not, if you don’t have the time.)
So, what else tastes good roasted with tomatoes? Chime in so we can collaborate on a big ‘ol list of variations to share with each other!
Roasted Cherry (or Grape) Tomatoes and Peach
(can be served to kids 10+ mos)*
2 pints organic cherry tomatoes
2 large or 3 small peaches, peeled and roughly chopped into 1 1/2″ pieces
4 tbsp organic olive oil
1/3 cup organic olive oil, if you plan on using the oil in your final dish
1. Preheat oven to 400 degrees. In the meantime, clean and dry tomatoes. Place in an oven safe dish with peaches, oil and salt (just a little if serving to beginner eaters, a healthy amount for extra flavor if serving to older kids and adults).
2. Roast for 45 minutes. Serve or store in fridge in a covered container with the cooking oil for up to 5 days.
Note: If you are taking a more more liberal approach to introducing solids, you can feel free to feed this to babies as young as 6 months. Just be sure to pick out tomato skins and mash thoroughly.