Roasted Grape Tomatoes and Garlic in Olive Oil

1. 1

   Preheat the oven to 400.

2. 2

   On a large rimmed baking sheet, toss the tomatoes with the garlic, crushed red pepper and 1 tablespoon of the olive oil and season with salt and pepper.

3. 3

   Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through.

4. 4

   Pour the remaining 2/3 cup of olive oil into a medium bowl.

5. 5

   Crush the rosemary and oregano between your fingers and submerge them in the oil.

6. 6

   Add the tomatoes and their juices, stir gently and let stand for 30 minutes.

7. 7

   Reduce the oven temperature to 350.

8. 8

   Arrange the ciabatta on a baking sheet and toast for 10 minutes, or until crisp.

9. 9

   Spoon the tomatoes and some of the infused oil over the ciabatta, sprinkle with salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.