Tuesday, August 18, 2009

Roasted Cherry Tomatoes~




I am still preserving our Garden Harvest! I have cherry tomatoes by the baskets. I do not want to waste and I have been sharing but it seems most people here are getting weary of tomatoes. 
Here is is wonderful way to preserve your cherry tomatoes. They are so good let me tell you. You will want to pop some in your mouth.

Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Italian seasonings and kosher salt

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on them and a little Kosher salt.

Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. They are wonderful on salads! I have placed mine in freezer bags to have for the winter when we are not tomatoed out!

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