If you’re like me, you have more cherry tomatoes than you know what to do with right now. The squirrels chew them all if I get lazy and leave them on the plant for too long, so what to do with them? I’ll tell you what. Prepare for your whole world to change.
These are delicious straight out of the oven and make your house smell like heaven. They can be eaten as a snack (I brought out a plate for guests recently and they were woofed up with many a compliment) or added into soups, salads, pasta, antipasto, bruschetta, or whatever else you can think of. I brought Gabe some at work, still hot from the oven, and it made me feel like Santa Of The Workplace.
Roasted Cherry Tomato Recipe
- Cherry tomatoes (several)
- Olive oil (about 2 tablespoons)
- Balsamic vinegar (a big splash or 2)
- Fresh garlic (a few cloves, minced)
- Course salt and fresh ground pepper (to taste)
- Fresh rosemary (a few sprigs, minced)
- Preheat oven to 350F; line a cookie sheet with tinfoil.
- Wash and de-stem cherry tomatoes. Cut in half and place in large mixing bowl.
- Add the other ingredients and toss.
- Place the tomatoes, cut-side-up, on the cookie sheet.
- Place cookie sheet on the middle tray in oven, rotating the tray every one in a while, for about 60-75 minutes or until most of the liquid is gone.
ENJOYING YOUR CHERRY TOMATOES THROUGH THE WINTER: The best thing is that these little beauties can be saved to cheer you up in the dark dregs of January. When they’re done and cooled, place the whole tray into the freezer. Later, you can pluck each tomato off, collect them in a freezer bag, and throw them in your freezer- this lets you take out little handfuls through the year as needed.