Baked cherry tomatoes with a crispy skin

This Sunday recipe celebrates one of the greatest summer classics – tomatoes. Did you know that tomatoes contain the antioxidant lycopene, which benefits the heart and can help prevent certain types of cancer? They are also full of vitamins A and C, potassium, and calcium. When tomatoes are sweet, juicy, and ripe, they can be added to almost anything. And this is one of those cases.

The key to perfect flavor is freshly ground homemade Italian seasoning. The recipe was created by Kate Gilbert from FinaMill – and it goes well with everything: pasta, rice, cheese… or simply with fresh bread. Summer on a plate.

Ingredients (for 1 baking tray)

  • 1 cup of cherry tomatoes (approx. 250 g)

  • Extra virgin olive oil

  • Italian seasoning (see below), preferably freshly ground from FinaMill Dried Herbs+

  • Dried garlic – preferably freshly ground from FinaMill Everyday Pod

  • Salt – freshly ground

  • White Kampot pepper – freshly ground from FinaMill Pepper Pod

 

Homemade Italian seasoning (blend for the grinder)

  • 1 tablespoon dried basil

  • 1 tablespoon dried thyme

  • 1 tablespoon dried rosemary

  • 1 tablespoon dried marjoram

  • 1 tablespoon dried parsley

  • 2 tablespoons dried oregano

  • 1 teaspoon chili flakes (optional – only if you like it spicy)

Instructions:
Mix all the dried herbs in a bowl. Pour the mixture into the FinaMill grinder (Dried Herbs+ module) and grind directly onto the tomatoes.

Instructions – Roasted cherry tomatoes

  1. Preheat the oven to 220 °C.

  2. Place the tomatoes in a baking dish or on a baking tray.

  3. Drizzle them with olive oil.

  4. Grind Italian seasoning, garlic, salt, and Kampot pepper on them.

  5. Mix everything thoroughly so that the tomatoes are evenly coated.

  6. Bake for 15 minutes in the upper third of the oven.

  7. Turn on the broiler and let the tomatoes lightly char until they start to have black blisters – but watch them so they don’t burn.

  8. Serve with pasta, rice, or just on bread. Don’t forget to use the juice left at the bottom of the baking dish – that’s gold.

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