I just love tomatoes. They are such versatile fruits (or is it a veg? – see below*). Either way, it’s one of the easiest ways to tick off one veg a day. Eat them hot or cold, on their own or mixed with lots of other ingredients for salads or stews, in hot or cold soups & even in drinks.
The following super easy recipe is one of my favourites for a quick, versatile tomato side dish. All you need is six very basic ingredients that you are very likely to have in your home on most days.
Roasted rosa tomato side dish, serves as many as you like
- Rosa Tomatoes (or any other small tomatoes)
- A few sprigs of fresh rosemary
- Some fresh garlic, whole or chopped – your choice
- Olive Oil
- Salt
- Freshly ground black pepper
- (Optional: some balsamic vinegar)
Pre-Heat your oven to 160° Celsius. Give your tomatoes & rosemary a good rinse. Now toss it together with as many garlic cloves as you like. Drizzle with olive oil, season to taste and pop in the oven for about 45 minutes to an hour (depending on the amount of tomatoes that you have in your pan). Remember to toss them every now & then. You’re in business once the tomatoes are wrinkled & start to crack open.
Now, serve this yummy side dish with…
- Scrambled eggs, (bacon) & toast, as a lazy weekend brunch.
- To top bruschetta, with torn basil leaves & torn mozzarella balls, drizzled with balsamic vinegar & olive oil.
- Slices of avo on small rye toasties for an even healthier pre-dinner snack.
- Tossed with rocket leaves for a luke warm salad. Serve this with fresh quiche or freshly baked chicken pie. Such an easy idea for a quick lunch when you have unexpected guests.
- A middle of the week meal like roast chicken & green veg. It’s an instant way to add some colour.
- A very meaty braaivleis** meal. So yum with red meat.
Enjoy!
Yolandi ♥
*It all depends on whether you are a scientist – in which case it will be a fruit – or a cook, who will use it as a veg. The tomato is technically the fruit of the tomato plant, but it’s used as a vegetable in cooking. [More interesting bits: here & here.]
**For those who are not from sunny South Africa: braaivleis is the South African version of the barbeque so it means to (mostly) cook meat outside over an open fire. The word is from Afrikaans: braai meaning to roast + vleis, which is meat. You can expect load of meat, like lamb chops, boerewors, chicken sosaties and steak – yup, you could find all of these cuts at one braai. Popular side dishes include: pap & sous, braaibroodjies & paptert. Our national Heritage Day (24 September) was even informally rebranded in 2005 as National Braai Day. Most of us just love our braaivleis. The mere thought of the smell of braaivleis on a hot summer day in South Africa makes my mouth water as I’m typing this…