Follow these steps for perfect results
cherry tomatoes
stemmed
olive oil
kosher salt
to taste
orange zest
strips
garlic
smashed, peeled, cut lengthwise
cardamom pods
crushed to liberate seeds
Preheat the oven to 500F (260C) with a rack in the center.
Place the cherry tomatoes into a shallow 9x13 inch roasting pan.
Drizzle the tomatoes with olive oil and toss to coat evenly.
Sprinkle the tomatoes with kosher salt.
Roast the tomatoes in the preheated oven for 10 minutes.
Shake the pan to turn the tomatoes over.
Add the orange zest, smashed garlic pieces, and cardamom seeds around the tomatoes, ensuring they rest on the pan.
Continue roasting for another 15 minutes, or until the tomatoes are softened and slightly blistered.
Expert advice for the best results
For a deeper flavor, use a high-quality olive oil.
Adjust the amount of salt to your liking.
Serve warm or at room temperature.
Everything you need to know before you start
5 minutes
Can be made a day ahead and reheated.
Arrange tomatoes artfully on a platter, drizzle with remaining pan juices and garnish with fresh herbs.
Serve as a side dish with roasted meats or fish.
Serve on top of crusty bread or bruschetta.
Use as a topping for salads or grain bowls.
Complements the sweetness and acidity of the tomatoes.
Discover the story behind this recipe
Common in Mediterranean cuisine as a simple way to enhance the natural sweetness of tomatoes.
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