Just because cherry tomatoes are available all year long doesn’t mean they’re always at their best. To concentrate the flavor of a few out-of-season pints (or even perfectly ripe summer ’matos), there’s no better move than a quick roast in a hot oven. Here the small tomatoes are cooked on a sheet pan until burst alongside red onion and roasted red pepper strips to make a chunky, saucy side for herb-studded meatballs that conveniently also get cooked on the same sheet pan. A quick garlic toast makes the whole thing a meal; a baguette is extra crispy and graphic, but any sandwich bread like ciabatta or hoagie rolls would work too—just keep and eye on how quickly they brown in the oven.
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What you’ll need
Rimmed Baking Sheet
$28 At Amazon
Stainless Steel Mixing Bowls, Set of 6
$29 At Amazon
Microplane Grater
$17 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Place racks in upper and lower thirds of oven; preheat to 425°. Cut 1 baguette in half lengthwise, then crosswise. Mix ½ cup (1 stick) unsalted butter, room temperature, 3 garlic cloves, finely grated, and 1 Tbsp. extra-virgin olive oil in a small bowl. Spread over cut sides of bread. Top with ⅓ cup finely grated Parmesan; season with kosher salt and freshly ground pepper. Place bread, cut side up, on a rimmed baking sheet; set aside.
Step 2
Mix 1 large egg, 1 cup panko, 1 cup finely chopped tender herbs (such as basil and/or parsley), 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, remaining 1 garlic clove, finely grated, and 3 Tbsp. water in a large bowl; season with lots of black pepper. Add 1 lb. ground beef and gently mix together with your hands. Form into 1½"-diameter balls (you should have 16 total).
Step 3
Cut half of 3 pints cherry tomatoes (about 5 cups) in half. Place all of the tomatoes in a medium bowl; add 1½ cups sliced roasted red peppers from a jar. Drizzle with oil, season with salt and black pepper, and toss to coat.
Step 4
Place 1 red onion, coarsely chopped, on a second rimmed baking sheet; drizzle with oil. Season with salt and black pepper; toss to coat. Arrange in a single layer; roast on top rack until starting to brown, about 5 minutes. Add tomato mixture and roast until tomatoes soften, 10–12 minutes.
Step 5
Place meatballs throughout vegetables; drizzle with oil. Roast, shaking pan once, until meatballs are cooked through and most of the tomatoes have burst, 9–11 minutes.
Step 6
Meanwhile, bake reserved garlic bread on bottom rack until golden brown, 8–10 minutes.
Step 7
Divide meatball mixture among plates and top with basil leaves and Parmesan. Serve with garlic bread.
Recipe notes
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