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Roasted Cherry Tomatoes With Orange And Cardamom

This image courtesy of Johnny Miller

An unusual set of seasonings, but the tomatoes seem to enjoy them. I do too.

Serves4 to 6

Cooking Methodroasting

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Mealdinner

Taste and Texturesavory, spiced, sweet

Type of Dishvegetable

Ingredients

  • 2 pints stemmed cherry tomatoes (ample 4 cups)
  • 1½ tablespoons olive oil
  • ¼ teaspoon kosher salt, or to taste
  • 5 strips orange zest, each ¼ inch wide and 3 inches long
  • 5 cloves garlic, smashed, peeled, and each cut lengthwise into 4 pieces
  • 10 cardamom pods, hit with the flat of a knife to liberate about 2 teaspoons seeds

Instructions

  1. Heat the oven to 500°F with a rack in the center.

  2. Put the tomatoes into a shallow 9-x-13-inch roasting pan. Add the olive oil and roll the tomatoes in it until thoroughly coated. Sprinkle with salt. Roast for 10 minutes. Shake the pan to turn the tomatoes around. Add the orange zest, garlic, and cardamom seeds around the tomatoes so that they are resting on the pan. Roast for 15 minutes.

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