fingerling tomatoes

January 7, 2012

I owe the inspiration for this delectable finger food to my dear friends Cathy & Christopher who had us for dinner and served these little bites of heaven beforehand. They make a tasty appetizer flirting with ginger hummus or olive tapenade. Or eat them as a quick and healthy snack mid-day on their own or gracing the top of a cracker. They are also a quick side dish at dinner if you’re looking for a pop of colour and some Mediterranean goodness.

2 dozen cherry tomatoes, topped

olive oil

sprigs of thyme, de-leafed

garlic, shaved

sea salt and pepper

Preheat the oven to 350 degrees. Prepare the tomatoes by cutting off just the very top of each. Place in an oven-proof dish or on a cookie sheet so that they stand tall. Drizzle with olive oil, and then sprinkle with thyme leaves. Next place one or two thinly shaved pieces of garlic on top of each tomato. (A mandolin works well or, if you don’t have one, a sharp knife and steady hand.) Sprinkle with sea salt and pepper to taste. Bake in the oven for 30 minutes or until soft and succulent.

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