Tiny little tomatoes!  “Sweet 100” tomatoes!  We just can’t get enough of these little red rubies in the garden!  We planted only one plant of this variety last year and loved them SO much, that we planted four plants this year.
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Oh my goodness, what was I even thinking about?
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I’m going to have to back off next year, because this variety is true to its name:  Very SWEET and continually bearing hundreds of little tomatoes.  The plants grew so fast, and with so many on each plant, that the tomatoes are dropping off faster than I can keep up with harvesting them.  I’ve been giving them to friends though, as well as our dogs who love them as a snack (our vet approves too).  I’ve already made three batches of this sauce and several other standby recipes (look under tomatoes on the sidebar), and those tomato plants are still producing these little guys!
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This recipe requires roasting the tomatoes which really enhances their sweetness and brings out their flavor!  You don’t have to peel them either which keeps things very simple!  While the roasting is going on in the oven (or on the grill inside a veggie basket) you prepare a quick and easy basil pesto sauce to toss the cooked tomatoes in.  Then toss on top of your favorite pasta and serve!  DONE in no time at all!
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This recipe is extremely versatile as well.  Not only can you serve this as an entree/main dish, but you can also serve it as a side dish, AND as an appetizer on top of crostini as you would do with bruschetta.  You can make this ahead of time as well for any of the above situations and that’s a big plus!
 
 
Tomatoes growing nearly out of control on the vine!
 
One or two of the basil crop in the garden
 
Just one morning’s harvest . . . seriously, just one.  This amount is picked daily!
 
 
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Ingredients

 
On a baking sheet, pour olive oil to coat it, then put your tomatoes on top and
give them a swirl to dress them nicely with the olive oil.

Aren’t they beautiful?
 
Chop up the basil (in a mini food processor here), add olive oil, Parmesan cheese, and garlic.
 
Pour the basil pesto sauce onto the roasted tomatoes in a large frying pan.
Cook on medium for only enough time to heat the basil/pesto sauce through.
 
 
Mix it all up during the cooking process.
 
Serve over your favorite pasta shape……I used farfalle (bow ties) for this dish.
Just beautiful color!  The aroma of this is just incredible too!
 
Mangia!
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