Ovens are hard to come by in Korea. In my kitchen, I have a washing machine where an oven should be, under the gas stove. My little toaster oven not only makes toast, it is also my favorite baking and roasting kitchen appliance. When cooking in Korea, one can’t expect everything to taste just like it did back at home. Ingredients are slightly different or impossible to find. These simple roasted cherry tomatoes are an exception. The ingredients are easy to find and they taste exactly like they did when I made then at home in the States.
- ½ Carton cherry tomatoes
- 3 Cloves of garlic
- 1 Tbsp. Dried basil
- ½ Tbsp. Pepper
- 2 Pinches of sea salt
- 2 Tbsp. Olive oil
*You can estimate ingredients, no exact measuring required
- Pre-heat toaster oven (or oven) to 180°C/350°F
- Cut cherry tomatoes in half lengthwise
- Mix all ingredients together in a bowl. I like to mix with my fingers, the tomatoes get more of an even coating.
- Spread tomatoes on a aluminum foil lined baking sheet. Make sure all tomatoes are flesh side up!
- Roast tomatoes for at least 1 hour. I’ve never made it past an hour of roasting, the tomatoes smell too delicious!
One my short walk home from worked; I started to brainstorm the food in my apartment and what I could possibly make for dinner. Living by my self, the list of food at home was rather short, although I went to the market the day before. Well, most of these ingredients I usually have in my apartment that is except for the asparagus, they were a food splurge! Yeah, that’s right a splurge, 4,000 Won ($4) for six stocks! Yikes!
- 1 Chicken breast
- 4 Stocks of asparagus
- ½ cup of uncooked rice
- 2 lemon slices
- 1 Cup of water
- olive oil
- dried basil
- tin foil
- Balsamic Glaze (optional)
1.) Pre-heat oven (or toaster oven in my case) to 180°C about 350°F
2.) Prep a time foil pouch: Put chicken on to a piece of tin foil. Sprinkle chicken with dried basil, salt and pepper. Place the two lemon slices on top. Fold the tin foil around the chicken.
3.) Place the chicken foil pouch in the oven (toaster oven), and cook for about 15 minutes.
4.) While the chicken is cooking, make the rice. Bring 1 cup of water to a boil, add uncooked rice and let cook.
5.) Cook the asparagus. Bring a pot (I prefer to use a wok or fry pan) of salted water to a boil. Add asparagus and cook for 4 minutes, until asparagus is just tender.
6.) By now your chicken should be cooked completely. Put everything on a plate with a little balsamic glaze and enjoy!!