loveandlemons
roasted cherry tomato bowls
I don’t know if it’s possible to have too many cherry tomatoes. But if you do, roasting them is the…
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
- ●bowl
📝 Preparation Steps
1
Preheat oven to 200 degrees F. Slice most of the cherry tomatoes (leave some whole if you want) and toss them with a bit of olive oil, salt, and pepper. Place them cut side up on a baking sheet lined with parchment. Let them slow roast for about ⏱️ 1 hour, then turn the heat to 300F for another ⏱️ 20-30 minutes or so. Oven times will vary so check them periodically. Add fresh thyme to the baking sheet during the last ⏱️ 10 minutes or so.
cherry tomatoes2 cups
2
Meanwhile, cook your wheat berries in boiling salted water until tender and chewy (about ⏱️ 30-40 minutes). Drain and set aside.
3
Meanwhile, make your sun cheese. Chill until ready to use.
4
Optional step: cook chickpeas (with a little olive oil, garlic, and salt) in a skillet until they're lightly browned.
5
Assemble bowls with wheat berries, a few greens, roasted chickpeas and roasted tomatoes. Sprinkle with thyme leaves and/or other fresh herbs. Add a dollop of sun cheese (or other cheese) and dig in.
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