A couple of weeks ago my work group went to the Blue Ribbon Cooking & Culinary Center in Seattle. The food was so good and they were nice enough to give us the recipes.
Tonight I made the Roasted Cherry Tomatoes with Fresh Herbs. And may I just say YUMMY!!!! These were like candy; sweet, plump and juicy. Apologies, I forgot to take a picture but here’s one from our visit to Blue Ribbon. I swear, mine looked the same way.
4 cups cherry tomatoes
1/3 cup olive oil
1 pinch salt and fresh ground pepper
2 teaspoons parsley, chopped fresh
2 teaspoons basil, chopped
Coat sauté pan with olive oil and heat to medium-high heat. Chop Basil and parsley and sauté until soft. Add tomatoes for about 5 minutes, just enough to have them start getting soft. Place on parchment paper. Sprinkle with salt and pepper.
Place the tomatoes in an oiled roasting pan just large enough to hold them in one layer.