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Roasted Olive Oil Tomatoes

Serves 8

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    Sun-kissed tomatoes are roasted to ultra-sweet perfection in this appetizer—a tip-off that more great things are to come. Be sure to serve with chunks of good quality crusty bread. Or toast pitas on the grill and break into chunks. If desired, you can swap out the bocconcini with chunks of mozzarella or burrata. The dish can be made ahead, without adding the cheese, and simply warmed up in the oven.

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    Roasted Olive Oil Tomatoes

    Ingredients

    • 4 cups (1 L) cherry tomatoes, preferably multicoloured
    • 4 thyme sprigs
    • 1/2 tsp (2 mL) coriander seeds
    • 1/2 tsp (2 mL) salt
    • 1/2 tsp (2 mL) crushed red pepper flakes
    • 1/2 head of garlic
    • 1/4 cup (60 mL) extra-virgin olive oil or camelina oil
    • 1 Tbsp (15 mL) red wine vinegar
    • 1 cup (250 mL) bocconcini mini mozzarella pearls
    • Freshly cracked black pepper

    Nutrition

    Per serving:

    • calories111
    • protein2g
    • fat10g
      • saturated fat3g
      • trans fat0g
    • carbohydrates4g
      • sugars2g
      • fibre1g
    • sodium151mg

    Directions

    01

    Preheat oven to 350 F (180 C). In casserole-style baking dish, place cherry tomatoes, thyme sprigs, coriander seeds, salt, and chili flakes. Snuggle in halved garlic bulb, cut side down. Pour in olive oil.

    02

    Roast tomatoes, tossing once, until very tender, about 45 minutes. Let cool slightly, then gently stir in red wine vinegar and bocconcini. Season with pepper.

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    Toast your spices

    Toasting whole spices will give you superior fragrance and flavour. If you’re new to this process, try it with some whole coriander and whole cumin. Toast a small amount of each separately in a hot pan until seeds begin to pop and smell fragrant. Remove from heat and allow seeds to cool slightly, then grind using a spice grinder or clean coffee grinder dedicated to this purpose. After grinding, measure out the amount required for the recipe and save the rest.