Roasted Cherry Tomatoes with Vino Cotto
These little roasted gems are bursting with flavour and can be used in so many ways.
Add them to a goats cheese tart or quiche, with pasta and fresh basil/rocket, with chicken, fish and meat dishes. Be sure to spoon the tasty and fragrant juice into your meal.
1kg cherry tomatoes
3 to 4 tbsp olive oil
2 cloves garlic, sliced
10 sprigs of thyme
salt and freshly cracked pepper
3 tbsp Vino Cotto
Preheat grill or oven to 200C degrees. Line a baking dish with baking paper and add all the ingredients except the Vino Cotto and gently toss to coat.
Roast under the grill for about 15 to 20 minutes or until cherries being to split and are soft and fragrant.
A few minutes prior to taking them out, add the Vino Cotto and toss the tomatoes in the Vino Cotto and the tomato juices. Place under the grill for another 2 to 5 minutes to warm up the Vino Cotto.