Even my neglected garden produces too many tomatoes this time of year. One of the best/worst to deal with is the cherry tomato. They are small, sweet, delicious… and pop up by the hundreds, much too fast for even my tomato-loving family to consume.
I make sauce, and salads, and all kinds of tomato-enhanced foods. But still, there are always a lot of ripe cherry tomatoes on my table. So this year I decided I would find a better way to use the little beauties. After some research (okay like a 5 minute google search) I found the perfect solution: Roasted Tomatoes!
It is so easy, it’s ridiculous. First, you wash the tomatoes and cut them in half. Then you drizzle them with olive oil and sprinkle with salt and pepper.
Then, you roast them for like 2 hours at 300 degrees.
That’s it. They look like this:
And they taste super sweet. Perfect on grilled meat, fish or veggies, or even just with fresh bread. I packed some in containers and froze them, and plan to spread them on homemade pizzas over the winter for a taste of summer when I really need it.
I thoroughly recommend roasted cherry tomatoes.