Here’s a guess – this New Year has just begun and you have already thought –what can I make for dinner tonight. I wish my family all loved the same foods, but we know that doesn’t happen, so I have a secret weapon – we call it Tomatoes on Top. It’s really simple, I raid the freezer or include in my grocery run several proteins my guys enjoy. I love all fish, they don’t, so I grab a flank steak, or pork tenderloin that I can portion out and freeze. When I feel like my favorite seafood, the guys get the something else, but I tie it all together with Tomatoes on Top. A basic marinade that works equally well for fish or meat is a simple mixture of brown sugar, bourbon, soy sauce and crushed garlic. Just throw your proteins in their separate baggies, add marinade and put it all in the fridge while you take just a minute to get the tomatoes started. Every time I shop for groceries in the winter I add cherry tomatoes to the list. They keep for a while – just please don’t put them in the refrigerator! This very simple recipe is excellent, not just with grilled meat and fish, but on pasta, roasted veggies, garlic toast, leftovers are great in a salad or omelet. You can even use it as a base for baked eggs or a tomato pie! Possibilities are endless for this most basic of recipes.
Here is what to do. Use an 8 x 8 or similar size glass or ceramic casserole dish –any old Pyrex dish is perfect. Spray it with a little cooking spray. Wash your cherry tomatoes and add the whole pint to the casserole dish.
Chop up 4 or 5 garlic cloves, coarsely – big pieces work well here. Add them to the tomatoes.
Stir in about 2 tablespoons of olive oil, a teaspoon of salt, a generous pinch of red pepper flakes and a tablespoon of balsamic vinegar. Make sure to get everything combined. Put the casserole in a 375 degree oven and leave it alone for about 20 minutes. Take it out for a minute to stir it around and then return it to the oven until tomatoes are soft and start to brown – it takes about 50 minutes to an hour total. Garlic will be crispy – yum. While this is happening you can watch the news, have a glass of wine, and put together a quick salad if you are inspired to do so. When the tomatoes are done. Take them out of the oven and light the broiler or your grill to cook your steak/salmon/shrimp – that decision is up to you. When that’s done, serve with Tomatoes on Top. This is probably my favorite way to serve meat and fish. It’s good anytime of the year and as my mom would say makes a pretty plate. As my guys would say – it’s just delicious! Enjoy
Ingredients
1 pint cherry tomatoes, washes
5 cloves garlic, coarsely chopped
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 tsp salt
¼ tsp (or more) red pepper flakes
Directions
Preheat oven to 375 degrees.
Spray an 8x8 Pyrex or similar dish with cooking spray.
Add all remaining ingredients and mix well.
Bake for 20 minutes and stir once,
Bake for 30 to 40 more minutes until tomatoes are browning on top.
Serve with meat, fish, veggies, pasta – anything you like!
Cold leftovers are wonderful on toast.
