Potatoes and tomatoes – what a great combination. You may not think so at first, but just think back to the last French fries you ate. Most likely tomatoes were in the picture then in the form of ketchup. But why just combine the two when chowing down some greasy taters. Roasting some tomatoes along with your potatoes will bring a nice flavor to the palate and are a nice way to use up all those cherry tomatoes sitting in your garden. I used Sungold cherry tomatoes, which are orange colored cherry tomatoes, but you can use any cherry tomato variety that you wish.
Here are the ingredients I used. I think this one of those recipes where measuring is not really necessarily. So I am just telling you what I used and you can season with the amounts you like.
Unpeeled red skin potatoes (cut into bite sized pieces)
Whole cherry tomatoes
Chopped garlic (I used about 3 cloves)
Freshly ground black pepper
Combine all the ingredients in your favorite baking dish. I suggest you line it with parchment paper, which makes clean up so much easier. Tomatoes contain a lot of sugar, so they can stick to your pans something fierce. Make sure to mix well when you add your seasonings, so that they are evenly distributed.
Baked in a 375 degree oven for about 45-60 minutes, or until the potatoes are nice and soft. I just poke one with a fork to see if it’s tender enough.