Garlic and Oregano Roasted Tomatoes Recipe

by Denise Fletcher

These plump, scarlet, glistening little bullets of flavour are wonderful bobbing about in soup, tumbling around strands of spaghetti or linguine, smooshed into a herby, dimpled foccacia, stirred into steaming risotto or rice or riddling a fat, buttercup-yellow omelette. The uses for them are legion. And, nothing could be simpler.
You could try this with halved or quartered bell peppers (capsicums), mushrooms or thickly sliced onions but I doubt they would have the same explosive flavour as cherry tomatoes. Go ahead and make a lot of this; be really generous with the oil as it preserves the tomatoes and gives you the added bonus of having flavoured oil which you can dip bread into, drizzle over soup or salad or knead into bread dough.
The amounts given are just guidelines so feel free to add more or less of anything according to your fancy. I often make the quantity stated below and store them in 2 jars but they never last long as when I'm cooking with them, I find I keep popping one after another into my mouth as I top rounds of pizza dough or toss them through a salad or cooked pasta. I've since learned to always double batch this.