Tomatoes are king this time of year, but when you can’t eat one more caprese salad or BLT, this super aromatic and flavorful recipe will bring you back to tomato nirvana. Slow roasting cherry tomatoes in a bath of garlic, fennel seeds, and herbal Cascadia Liqueur gives a burnished, jewel-like result. Spoon the still-warm roasted tomatoes over toast smeared with whipped ricotta or feta for a dynamite snack or appetizer. And don’t forget the drinks… pair with a spirit forward Herbal Remedy cocktail.
This recipe comes to us from our friend Carlin St. John of Get Together PDX. Specializing in recipe development and catered events, Get Together PDX provides fantastic food and thoughtful details to create special gatherings and dining experiences. Follow @gettogetherpdx and contact Carlin with inquiries at gettogetherpdx@gmail.com.
Ingredients
- 1 pint cherry tomatoes
- 3 garlic cloves, smashed or roughly chopped
- ½ small red onion, thinly sliced
- 1 tsp fennel seeds
- ¼ tsp red pepper flakes
- ¼ cup New Deal Cascadia Liqueur
- 2 tsp red wine vinegar
- ⅓ cup olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
Method
- Preheat the oven to 425℉.
- Combine all ingredients in a shallow baking dish and toss to combine.
- Add dish to oven and roast until tomatoes are browned and onions are translucent, about 40 minutes.
- Serve warm or room temperature with bread and fresh cheese.
