Roasted Cherry {or Grape} Tomatoes

We’re harvesting tomatoes like crazy around here!  If you happen to have an abundance of grape or cherry tomatoes, may I suggest an easy and delicious remedy?

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Sadly, the youngest members of my crew have yet to develop an appreciation for tomatoes–or “moon squirters” as we often to refer to them, thanks to this book: I Will Never Not Ever Eat a Tomato.

So their opinion doesn’t count.

But Mr. Native Texan and I LOVE these things.  They’re simple to prepare, and handy to keep around for tossing onto and into all sorts of things: salads, soups, pasta, pizza, etc.  If you eat crusty bread, I’ve heard that roasted tomatoes are a delicious topping, along with creamy goat cheese.  Mmmm.

We’ve especially enjoyed these Roasted Cherry Tomatoes over gluten-free pasta with fresh pesto from our homegrown basil, and roasted chicken.  Yum!

The possibilities are endless.

Freezing Instructions

1. Freeze tomatoes in a single layer on a baking sheet or dish.
2. Once frozen, transfer to a freezer container or ziploc bag.
3. OR simply fill a jar according to these instructions.

Freezing in a single layer is the best practice, but I often freeze small amounts in individual snack-size plastic bags.  Since snack-size bags aren’t freezer safe, I usually fill a pint-size freezer bag with several snack-size bags.

Freezing them in small quantities gives me more options later on.  Plus, the smaller the amount of frozen tomatoes, the quicker they thaw when I need them.

Pro tip: when the tomatoes come out of the oven, use your spatula to chop and smash the warm garlic.  Then stir the garlic into the tomatoes and serve (or freeze) it all mixed together.  Yum!!

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Roasted Cherry Tomatoes

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• Author: Kathleen | Roots & Boots

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Ingredients

• Cherry or grape tomatoes
• Olive oil {I actually used this Homemade Salad Dressing}
• Balsamic vinegar
• Garlic cloves, peeled
• Unrefined sea salt
• Ground black pepper

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Instructions

1. Preheat oven to 300°.
2. Cut tomatoes in half and place on a rimmed baking sheet.
3. Add whole, peeled cloves of garlic here and there among the tomatoes.
4. Drizzle with olive oil. (I used my Homemade Salad Dressing, which also contains balsamic vinegar.)
5. Sprinkle with salt and pepper, to taste.
6. Roast for about 2 hours.
7. Store the roasted tomatoes in the fridge for about a week, or in the freezer for much longer.

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 Have you tried homemade roasted tomatoes?

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