I was looking for a quick vegetable side to go with the Pork Chops with Mustard Crumbs, and this recipe couldn't have been easier.
All you need to do is roll the cherry tomatoes around in some olive oil, salt and pepper, and then pop them in a hot oven just until the skins split. Sprinkle with chopped mint, and that's that.
They had the tang of sun-dried tomatoes with a nice sweetness (perhaps brought out by the roasting). The fresh mint gave the tomatoes a nice lightness that was a pleasant change from tomatoes' usual companions, basil and oregano.
This recipe would also be really good tossed with some angel hair pasta and drizzled with some good olive oil.
Date Cooked: June 19, 2008
Degree of Difficulty: Easy
2 years ago