![Roasted Grape Tomatoes and Garlic in Olive Oil](https://cdn.statically.io/img/www.foodandwine.com/thmb/kln5MswT4GKAG_BoPeEpAcg08aQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Roasted-Grape-Tomatoes-Garlic-in-Olive-Oil-FT-RECIIPE0324-4a5522e5ae88446383ed30ec5f274761.jpg)
Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Sue Mitchell
Roasting grape tomatoes intensifies their flavor and concentrates their sweetness. Here, they're seasoned and roasted with crushed garlic, then marinated in herb-infused olive oil for even more depth of flavor.
Note from the Food & Wine Test Kitchen
Though olio novello lends an extraordinary flavor to this simple tomato dish, it's a seasonal, in-demand ingredient that can be difficult to source. High-quality extra-virgin olive oil can also be used with delicious results.
Make ahead
The infused oil can be stored in the refrigerator for up to three days. Bring to room temperature before serving.
Ingredients
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2 pints grape tomatoes
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6 garlic cloves, smashed
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1/4 teaspoon crushed red pepper
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2/3 cup plus 1 tablespoon olive oil, preferably olio novello or olio nuovo, divided
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Kosher salt
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Freshly ground black pepper
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1 sprig fresh rosemary
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1 sprig fresh oregano
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8 (3/4-inch) slices of ciabatta
Directions
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Preheat the oven to 400°F. 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. Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through.
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Pour the remaining 2/3 cup of olive oil into a medium bowl. Crush the rosemary and oregano between your fingers and submerge them in the oil. Add the tomatoes and their juices, stir gently, and let stand for 30 minutes.
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Reduce the oven temperature to 350°F. Arrange the ciabatta on a baking sheet and toast for 10 minutes, or until crisp. Spoon the tomatoes and some of the infused oil over the ciabatta, sprinkle with salt, and serve.