As part of my end of the season bounty, I have a big pile of slowly ripening cherry tomatoes. At the peak of the cherry tomato season, we’d easily polish off a bowl in an afternoon just as a wander-by snack. They were delicious eaten that way, but now that it’s the end of the season, they are a little more sour and less popular. And at this stage, the time between “almost ripe” and “super ripe” is pretty short. So, to boost the sweetness and encourage consumption, I decided to roast the tomatoes with a few of our favorite things and serve it up as a side. And. It. Was. Awesome.
Unless you are my son, who says that the smell of rosemary can ruin a life. And of course, he is wrong.
This dish could not be easier. Cut up a bunch of stuff, throw it in a covered casserole, put it in the oven, stir and serve. It would be excellent served with pork, chicken, turkey, or wild game. It is very versatile and packed with flavor. If you were cooking for a crowd, it would be easy to double – just increase the cooking time until the potatoes are tender. So easy, so delicious. You should make some.
1 lb. red potatoes, cut into big chunks
½ lb. cherry tomatoes, halved
1 shallot, minced
1 clove garlic, minced
2 T. olive oil
1 t. rosemary, minced
Kosher salt and Freshly ground black pepper
½ c. kalamata olives, halved
Preheat oven to 350° F.
In a casserole dish combine potatoes through rosemary and season with salt and pepper. Cover and bake for 50 minutes. Remove from oven, stir in kalamata olives and set aside for 5-10 minutes. Season with salt and pepper if needed, and serve.
Estimated Calories: 123 cal/serving