Cut side up, on a foil lined baking sheet, drizzle with olive oil, shaved garlic, fresh thyme, salt & pepper. Roast at 425 till you get a nice carmelized color on them!
One staple that I always have in my home, are these little gems!! I can't say enough about them! Long gone are the days of the tasteless winter tomatoes, because these babies are available all year long!! Campari Tomatoes were developed in Europe and imported to the US in the 1990's. They are sold in clusters still on the vine to ensure freshness, grown in a greenhouse herbicide free, always unblemished, sweet, and delicious!! If you haven't tried them yet, please do! You'll be hooked like me! And if you don't see them in your grocery store ask about them! One thing you must know, is that you never, never, refrigerate them! Always keep them at room temperature and they will be as sweet as the day you bought them.Some of the ways I use them of course are sliced up in a salad, bruschetta, I sometimes stuff them with rice and basil, as a side dish, but I have to say I love them roasted the best! You can put them in pasta, on a nice piece of fish, or chicken, or on top of your favorite pizza, you get the picture, I'm crazy about them!!! Try them if you can, you won't be disappointed!!
Buon Appetito!
