Maple & Rosemary Roasted Tomatoes

Usually I try to be creative with the titles of my blogposts (defying the laws of google findable-ness, which dictate that you should give your blogpost a description that tells your readers exactly what the post is about).

But when you make something, and it´s so good you want to make it again the next night, it deserves to be in the title.

Yes, these tomatoes are THAT good. And more importantly, they can be used for almost anything that strikes your fancy. In a salad, on a sandwich, to accompany fish or meat or grilled chicken, tossed with pasta (which is how we had them the first time I made them, in a pasta with poached wild salmon and fennel), or on bruschette to serve as a fancy appetizer. The only thing to remeber is to serve them when they´re still slightly warm (or maybe put them very briefly in the microwave when they´ve gone too cold), as the syrup tends to get too sticky and solid when the tomatoes cool too much.





The first time I used miniature roma tomatoes (I put the large tomato in the picture so you can see just how tiny those babies were), the next night, I used even tinier cherry tomatoes and added a yellow bell pepper, cut into strips. The we had them with lamb meatballs and a bulgur pilaf - so different from the first dinner, and every bit as good.

There´s something about the dark husky sweetness of good maple syrup combined with the fragrant, pungent rosemary that makes this irresistable. So irresistable you´ll want to make this again and again.

Maple rosemary roasted cherry tomatoes

250 gram cherry tomatoes, halved
2 tablesoons olive oil
1 tablespoon maple syrup
a good pinch of salt
a good pinch of freshly ground black pepper
1/2 tablespoon chopped fresh rosemary



Preheat the oven to 150 C.
Line a baking sheet with baking parchment. Put the tomatoes on it, cut side up.
Mix together oil, syrup, salt, pepper and rosemary. Drizzle this over the tomatoes. Roast for about 45 minutes (I had them in there for 35 minutes, then turned off the oven and left them in while the oven cooled down - after another 20 minutes they were luke warm and perfect).



I keep thinking of other things to eat them with.. an omelet, or as a bed for a poached egg would be really good!