Nachos with Roasted Summer Tomatoes
- serves 4
Flavourful aged cheddar, sweet summer tomatoes (roasted for more intense and smoky flavours) and, for added crunch, some crisp green pepper.
Recipe courtesy of Sue Riedl. See the full article here.
2 pint cherry or grape tomatoes
1-2 tablespoons olive oil
salt and pepper
½ bag your favourite tortilla chips
200 g aged cheddar, grated
1 green pepper, diced
½ cup sour cream (optional)
1. Preheat oven to 425°F.
2. Put the washed and dried cherry tomatoes in a bowl and toss with the olive oil, salt and pepper until well-coated. Season to your own taste.
3. Put the tomatoes on a parchment-lined cookie sheet, and into the oven for about 20-25 minutes, or until the tomatoes are soft and starting to wrinkle. They will caramelize a little on the exterior. Set aside. Leave the oven on.
4. Fill another parchment-lined cookie sheet with tortilla chips. Sprinkle them with the grated cheddar and the then the diced green pepper. Put into the oven until the cheese has melted (4-5 minutes).
5. Spoon the warm tomatoes over the nachos and serve with sour cream.