Tomatoes tomatoes tomatoes! How I love thee. I really think that the best part of the summer is consuming massive amounts of the fruit/vegetable (yeah, I know it's a fruit, but it always seems like sort of a vegetable to me). And you know what is my favorite prep for them? Roasting them.
Now some people insist on slicing them in half and roasting them open faced. I say NO. I say roast them whole! Trap in the juices! I love nothing more than biting into a roasted cherry tomato. It's like the wholesome version of a Gushers fruit snack. God I also loved those as a kid. Juicy inside.
Anyway, so in addition to picking up two whole containers of little orange tomatoes, we also picked up some delicious looking buffalo sausages at the farmers market. Usually I cook them sausages on a grill or stovetop, but today I threw them into the oven to roast. The only other thing I threw in was a bunch of basil, a drizzle of olive oil, a touch of red wine vinegar and some salt and pepper to taste.
To finish off the meal, we also had some delicious crusty bread and a hunk of awesome cheese. I highly recommend eating this dish with those as well!
2 pints cherry tomatoes
40ish basil leaves
2 T olive oil
3 T red wine vinegar
1 t pepper
1/2 t salt
Preheat the oven to 375°.
Julienne the basil leaves or chop.
Layer the sliced basil at the bottom of a 9x11 pan.
Layer the tomatoes on top of the basil.
Drizzle the olive oil and red wine vinegar over the dish. Sprinkle the salt and pepper. Place the sausages on top of the tomatoes.
Cook for 30 minutes and then flip the sausages. Cook for another 30 minutes.
Serve and enjoy!