Roasted Grape Tomatoes with Pomegranate Molasses Drizzle

6 years ago

I can’t help myself. Whenever I see a grocery store item that’s boasting ‘Buy-One-Get-One-Free’, aka BOGO, I’m going to cave-in and buy it.

Such was the case with one-pint containers of grape tomatoes. I use them mostly in salads, but I snack on them, too.

Something happened this time around. I didn’t use the tomatoes in a timely manner, so number of them began to shrivel. I heard my mother’s voice from up above saying in my ear, ‘Those tomatoes are perfectly fine. Don’t you dare throw them away; that would be a sin!’

I would NEVER do that; my mother taught me too well. So, here’s what I did to salvage the poor little tomatoes:

After I rinsed the tomatoes and patted them with a paper towel, I sliced them in half (they can be left whole).

Placed the tomato halves in a mixing bowl and tossed them with a little olive oil, salt, pepper, and oregano to taste.

The tomatoes were placed in a single layer in a baking dish, and roasted in a preheated 425°F oven for 15 to 20 minutes.

Note: To make clean-up easier, line the baking pan with parchment paper or foil.

Once done, I arranged the tomatoes on a serving plate, drizzled them with pomegranate molasses**, and garnished the top with crumbled Feta cheese. Deeelicious!

This can be served hot out of the oven or at room temperature.

** Pomegranate molasses is sold in Middle Eastern stores and in some supermarkets, or, try making your own – it’s easy!