Cherry tomatoes, baked with thyme, garlic and olive oil

Unless there are real tomatoes, heated hot noon smelling sharp and piercing, sparkling grains on the fracture of small diamonds, we buy small and sweet cherry tomatoes. Only they are similar to those in their forties, spicy and present.

You can bake them with fragrant olive oil, young, yet almost no burning garlic, fragrant thyme, sprinkled coarse sea salt - will be fine. Or is doubly good if you make them paste or bruschetta.




Baked tomatoes

Ingredients:

500g cherry tomatoes
2-3 young garlic head
5-6 sprigs of thyme
3 tablespoons
olive oil

sea salt How to cook:

Preheat oven to 180 degrees. Cherry tomatoes wash, put on a baking sheet for baking. The heads of garlic cut in half in diameter, put in a pan to tomatoes, to put the thyme sprigs. Sprinkle with salt, sprinkle with olive oil. Bake for 20 minutes, making sure to not burnt. Remove from the oven and cool slightly on the baking sheet directly.



Spaghetti with baked tomatoes

Ingredients:

300 g of roasted tomatoes
4 tablespoons grated hard cheese
spaghetti

salt supply - olive oil and freshly ground black pepper



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How to cook:

Boil the spaghetti in boiling salted water until cooked according to package directions, drain. Mix with roasted tomatoes and garlic, squeezing the soft cloves directly from the shell. Serve sprinkled with grated cheese, season with black pepper and sprinkled with olive oil.



With the remaining tomatoes to make bruschetta.

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Bruschetta with cheese and baked tomatoes

Ingredients:

200 g of roasted tomatoes
200 grams of cheese or feta
rustic bread
supply - basil and balsamic vinegar

How to cook:

Dry slices of rustic gray or black bread on a dry frying pan, crumble the feta on them, top with roasted tomatoes, basil leaves and season with all the balsamic vinegar.



Baked tomatoes can be stored in the refrigerator for several days.