Well, here’s a deliciously simple recipe so they don’t go to waste, and ya can freeze’em to enjoy later on pizza, in salads and sauces, on sandwiches, and a ton of other uses. But I tell you what, they’re so dang naturally sweet and tasty, the second they come out of the oven, you’ll be eatin’em by the fistful!
Here’s What Ya Use:
What Ya Do:
Preheat oven to a low 300 degrees.
Pick yourself a bunch of cherry tomatoes and cut each one in half through the core, which for me is always the tedious part. But it could be worse. I could be mowin’ the lawn.
Put your cherry tomato halves in a mixing bowl. Salt and pepper’em to taste. Drizzle in just enough Olive Oil so that when you stir’em around, they’ll be lightly coated. Now use a stirrin’ utensil and stir ’em around.
Okay, now get a cookie sheet and cover it with waxed paper. Place each cherry tomato half skin-side down (with the amount I make, it takes a few minutes, but then again, I could be pullin’ weeds).
Oh, and loosely bunch’em close together on the tray, ‘cuz now you sprinkle the tops with your minced garlic. If they’re close together, you use less garlic.
Now shove that there tray it in the oven for a plus 2 hours or so. Check on’em every so often. And since ovens heat unevenly, rotate the tray a few times.
You’ll know they’re done when they get almost black on top. Some will get black.
So… when they are all dark brown/black, they’s ready! Some may still feel a little moist but that’s okay. And you’ll be just flabbergasted by how sweet and delicious they taste!
Once you’re done eatin’em off the tray, put’em in a Tupperware or freezer bag. Refrigerator or freeze’em to savor’em in your favorite dishes yet to come.
I still haven’t tried’em on ice cream yet but I bet they’re mighty good on that, too. These dried oven-roasted cherry tomatoes are top drawer!
You can even use this recipe with Roma tomatoes and others, just slice them vertically, remove the seeds and then follow all the same steps
Tomato on and let me know what ya think!