Every year when my tomato plants start producing, I can always rely on the cherry tomato as the star performer. I usually go out every few days and can pick upwards of a pound of cherry tomatoes each time. While these tomatoes are delicious right out of the garden, I like roasting these little guys as it sweetens and deepens up their flavor even more. I add these tomatoes, freshly roasted, to Kale Pesto Pasta, which really completes that dish.
Since I had so many cherry tomatoes to use up, about 2-3 pounds in addition to some grape tomatoes I received from a friend, I decided to roast these and pack them for the freezer to enjoy later in the winter. Defrosted, these tomatoes are a great addition to a pasta sauce or soup. Depending on what you are planning to use them for, you can add some spices before roasting. Cumin, turmeric or adding a flavored salt, like Rosemary Salt would be great here. I’ve also added whole unpeeled cloves of garlic to the trays. After they are finished roasting, I squeeze the garlic out and add to the jars of tomatoes before freezing.
Roasted Cherry Tomatoes
- 2-3 pounds cherry or grape tomatoes
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Preheat oven to 300°.
Half the tomatoes and place them on baking sheets close together with the cut side up. Depending on how many tomatoes you have, you may need more than one baking sheet.
Sprinkle the olive oil evenly over the tomatoes. Add salt and pepper evenly over the tomatoes. Roast for about 1 1/2 -2 hours, rotating the pan in the oven after the first hour. The tomatoes should be wrinkled up but still a little juicy in the middle.
Let cool and pack the tomatoes in freezer safe jars. Add an additional tablespoon or two to each jar and then freeze. Use within 6 months for freshest taste.