Roasted Cherry Tomato Bowls
Roasted Cherry Tomato Bowls are a vibrant celebration of summer’s sweetest flavors, perfect for a quick yet satisfying meal. In just 25 minutes, you’ll have a dish that’s as nourishing as it is colorful, with a delightful mix of textures—soft, crisp, and velvety—in every bite.
Ingredients
- 2 cups cherry tomatoes
- drizzle of olive oil
- a few sprigs of fresh thyme
- ½ cup uncooked wheat berries
- handful of arugula or other greens
- ¾ cup chickpeas
- small clove of garlic
- salt & pepper
- a few spoonfuls of sun cheese (or burrata or fresh ricotta)
Instructions
- Preheat oven to 200 degrees F.
- Slice most of the cherry tomatoes (leave some whole if you want) and toss them with a bit of olive oil, salt, and pepper.
- Place them cut side up on a baking sheet lined with parchment.
- Let them slow roast for about 1 hour, then turn the heat to 300F for another 20-30 minutes or so. Oven times will vary so check them periodically.
- Add fresh thyme to the baking sheet during the last 10 minutes or so.
- Meanwhile, cook your wheat berries in boiling salted water until tender and chewy (about 30-40 minutes). Drain and set aside.
- Meanwhile, make your sun cheese. Chill until ready to use.
- Optional step: cook chickpeas (with a little olive oil, garlic, and salt) in a skillet until they're lightly browned.
- Assemble bowls with wheat berries, a few greens, roasted chickpeas and roasted tomatoes.
- Sprinkle with thyme leaves and/or other fresh herbs.
- Add a dollop of sun cheese (or other cheese) and dig in.
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