Herbed Cherry Tomatoes Roasted in a Cast Iron Skillet

How can you not want to make these roasted cherry tomatoes after seeing how cool they look, how easy they are to make, how versatile they are and especially how delicious they are. Roasting these tomatoes low and slow concentrates their flavor and marries the herb seasonings to them. Plus you will fill your house with a wonderful aroma.

You can play around with the herbs substituting rosemary or thyme for the herbs de Provence, adding some lemon zest or some basil when the tomatoes are done baking.

Ingredients:

2 pints cherry tomatoes

1/4 cup olive oil

1/2 tsp. herbs de Provence 

1/2 tsp. ground (or 1 tsp whole) fennel seeds 

1 tsp. minced garlic

1/2 tsp. kosher salt

1/2 tsp. crushed red pepper flakes

Instructions:

Line a large cast-iron skillet with parchment paper

Add cherry tomatoes and drizzle with olive oil; sprinkle with herbs de Provence, garlic, salt, and red pepper flakes

Bake at 275 for 2 to 3 hours, stirring occasionally

What can you do with them - 

One way, we sliced some leftover strip steak, put them over arugula, squeezed a little lemon juice, added these wonderful olive oily herby tomatoes, some blue cheese crumbles and toasted bread crumbs. YES!!!!  This was so good!

Or......

Use them in a pasta sauce or as a pasta sauce

Use on pizza t

Use on grilled bread as a bruschetta topping

Spoon over grilled fish or chicken or a steak

Put in a sandwich

As a side to scrambled eggs

As part of an antipasto plate

Eat out of hand