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| General Category : Side Dish |
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| Food Group : Vegetables |
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| Preparation Method : Roast |
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| Other Criteria : Easter |
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| Roasting intensifies the flavour of tiny tomatoes and complements the balsamic vinegar and thyme used to flavour this side dish. |
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Ingredients
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2 tbsp (30 mL) each olive oil and balsamic vinegar |
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1 tsp (5 mL) dried thyme leaves |
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1 clove garlic, minced |
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1/2 tsp (2 mL) each salt and pepper |
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1/4 tsp (1 mL) brown sugar |
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2 cups (500 mL) grape or cherry tomatoes |
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2 bunches asparagus |
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Preparation
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Preheat oven to 300°F (150°C).
Whisk olive oil with balsamic vinegar, thyme, garlic, salt, pepper and sugar.
Cut tomatoes in half and toss to combine with olive oil mixture. Spread tomatoes in a roasting pan and place in preheated oven. Cook, stirring occasionally, for 30 minutes, or until tomatoes are shrivelled.
Break the ends from the asparagus stalks at natural breaking point. Add tender lengths of asparagus to tomatoes and continue to cook for 25 minutes or until asparagus is tender. (Can be prepared to this point, covered and refrigerated for up to 2 days. Reheat just before serving or serve at room temperature.)
Makes 6 servings.
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Source
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Homemakers Magazine: April 2002
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