Roasted Cherry Tomato and Garlic Salad Makes an Easy Shabbat Side
A simple roasted cherry tomato and garlic salad is being presented as a colorful, flavorful side dish for Shabbat, hosting, or any family meal. The recipe, credited to Bat Sheva Pitusi, is described as taking only a few minutes of work and using basic ingredients plus good olive oil.
The dish combines juicy cherry tomatoes with whole garlic cloves roasted slowly in the oven until they become soft, sweet, and rich in flavor. The article says it pairs well with meats, fish, cheeses, or just good bread for soaking up the juices. Herbs such as rosemary or thyme can be added for extra aroma, and it can be served hot or at room temperature.
Ingredients: 500 grams cherry tomatoes, halved; 2 heads of garlic separated into cloves, with skins on; 4 to 5 tablespoons olive oil; and half a teaspoon of salt. Optional additions are 1 to 2 sprigs of rosemary and 1 to 2 sprigs of thyme.
To prepare it, preheat the oven to 160 degrees Celsius. Put the tomatoes and whole garlic cloves in a small baking dish, drizzle generously with olive oil, add salt and herbs if desired, and bake for about 30 minutes, until the garlic is fully soft and the tomatoes have cooked down and released their juices. The recipe ends by suggesting serving immediately.
