Forget everything you thought you knew about ingredients. Our February Cookbook of the Month, Barbara Kafka's The Intolerant Gourmet: Glorious Food Without Gluten & Lactose is proof that it is possible to enjoy lovely flavors while on a special diet.

Whether you're lactose- or gluten-intolerant or are cooking for someone who is, The Intolerant Gourmet is a must-have!

Roasted Cherry Tomatoes with Orange and Cardamom


Serves 4 to 6


An unusual set of seasonings, but the tomatoes seem to enjoy them. I do.



  • 2 pints stemmed cherry tomatoes (ample 4 cups)

  • 11/2 tablespoons olive oil

  • 1/4 teaspoon kosher salt, or to taste

  • 5 strips orange zest, each 1/4 inch wide and 3 inches long

  • 5 cloves garlic, smashed, peeled, and each cut lengthwise into 4 pieces

  • 10 cardamom pods, hit with the flat of a knife to liberate about 2 teaspoons seeds


Heat the oven to 500°F with a rack in the center.

Put the tomatoes into a shallow 9-×-13-inch roasting pan. Add the olive oil and roll the tomatoes in it until thoroughly coated. Sprinkle with the salt. Roast for 10 minutes.

Shake the pan to turn the tomatoes around. Add the orange zest, garlic, and cardamom pods and seeds around the tomatoes so that they are resting on the pan. Roast for 15 minutes.

Excerpted from The Intolerant Gourmet: Glorious Food without Gluten & Lactose by Barbara Kafka (Artisan Books). Copyright © 2011. Photographs by Johnny Miller. Read our review of this book.

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