This week will be a lot of tomatoes! Today I present you another recipe based on tomatoes: Halloumi Roasted Cherry TomatoesTo enjoy with spaghetti with pesto. The ultimate classic of my mid-season cuisine. I wanted to share with you some really simple tips for making roasted tomatoes, and especially roasted cherry tomatoes!
We have seen the onslaught of tomatoes with roasted feta on social media. it’s tasty. But I really like Roasted Tomatoes with Halloumi! This cheese offers a lot of contrast in its texture. A little crisp around the edges and very soft on the inside. I already told you about it with this Grilled Sumac Halloumi Recipe! Be careful, this cheese does not melt. It will change shape a little, a little “slump” but we’re far from a cheese that melts and strings like a racket, you see?
The pleasure when you sauté your tomatoes with halloumi is that the latter takes on the aroma of the tomato as it absorbs some of the juice, giving it a slightly more complex flavor. It gives a slightly grilled, lightly caramelized cheese.
How to make Roasted Cherry Tomatoes?
Here are my tips for getting the best roasted cherry tomatoes! Delicious, juicy, lightly caramelized tomatoes are just how we love them!
Pick Ripe Cherry Tomatoes
I advise you not to skimp on the quality of cherry tomatoes! Ripe cherry tomatoes, slightly sun-kissed and so sweet, this would be perfect! For my part, I often choose cherry tomatoes in “pepites” groups, such as those from the “Les Paysons de Rougelines” brand. I find them to be perfect in terms of size and taste!
Grease the cherry tomatoes well
When you oil your tomatoes, it will help grill the skin more, plus give the tomatoes a delicious flavor with the nice flavor of olive oil! It will also help the tomatoes taste a little bit of olive oil as they cook.. and it goes so well together!
shake regularly and gently
While stirring the tomatoes regularly and delicately will allow you to cook more evenly, they will all be better if they cook the same way everywhere.
Open oven regularly to remove water vapor
I often use this trick when cooking roasted vegetables in the oven. So this allows the water vapor to escape and will allow the tomatoes to “dry out” a bit, i.e. they are more and more candied, more slowly. Well, the goal is not to make a dried tomato, but a tomato that is slightly dried and concentrated in aroma is so delicious!
This will also allow the skin to become a bit crisp.
a small grill at the end
Final tip for successful roasted cherry tomatoes: Grill a bit at the end, so that the tomato skin will caramelize a bit and become crispy. That’s why some tomatoes are small golden or even darker in color, well caramelized … and these grilled notes will be so delicious …
However, I recommend that you avoid fresh herbs that tend to oxidize, such as basil, when roasting your tomatoes and halloumi.
You can use more rosemary or oregano, these kinds of aromatics that resist cooking… but really, as for basil: Make a very refreshing choice to add at the last minute to your dish!
I also advise you not to salt your dish of Roasted Cherry Tomatoes, but to adjust the seasoning at the very end… because the pasta, relatively salty Parmesan and pesto with halloumi among the brine… is very Good salt level!
If you’re not a fan of halloumi, you can still use these roasted tomatoes with or without feta cheese! Personally, I love a slightly salty touch of roasted cheese with pesto and roasted cherry tomatoes in my pasta… but ultimately, it’s a matter of taste!
For pesto… choose homemade pesto sauce if possible, you can load it up nicely with basil, use a good Parmesan and add a particularly good amount of pine nuts! It brings out a very pleasant texture contrast 😉
I love this recipe because it’s almost 2 recipes in 1! I love to reheat the whole thing: the tomatoes then mix with the pesto to make a new sauce.. This sauce generously coats the pasta.. a real treat.
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