The Book Vegetables

6. Roasted Cherry Tomatoes With Mint p. 585

the recipe

The name pretty much says it all. Tomatoes tossed in oil, salt, and pepper, roasted till bubbling and a bit blackened, topped with fresh mint. This was pretty good, but I’m not sure that roasting improved them. I liked that they took on some colour, but why mess with summer fresh cherry tomatoes? They’re great just as they are, and roasting them denies you the satisfaction of having them pop in your mouth.

Because these cooked for only about 8 minutes they were somewhere in between fresh and fully cooked. I guess this would let people who dislike the raw flavour in tomatoes to come close to appreciating their summery goodness. Next time I’d keep the ingredient list and skip the roasting.


I'm a graduate student in Montreal. I spend most of my time studying drug addiction using brain imaging techniques. I'm also a foodie, exploring the culinary world both in and out of my kitchen.