It’s all about preserving today – Roasted Cherry Tomatoes
The veggie drawer was overflowing again and I went into full preservation mode today so they wouldn’t go to waste.
I had a bag of tomatoes last week from my CSA. Some were larger and I made BLTs. A few were medium, and I will be eating those. And I had a handful of cherry tomatoes.
This isn’t a whole lot, but plenty to roast then freeze to use later this year on a pizza, or in a sauce, or whatever strikes my fancy.
Everyone has seen the hack going around about slicing olives and tomatoes between two lids, so I decided to try it. I did it in two batches because it really works best if all of the item you are slicing are the same size. Put them on the back of one lid, put the second lid on top and pressed gently to keep the tomatoes from rolling around, and in one easy slice it was done!
On to a rimmed cookie sheet they went. I cut some sprigs of fresh thyme and laid them over the tomatoes, peeled some garlic cloves and placed them among the tomatoes, then drizzled olive oil over everything. Salt, pepper, and into the oven at 300 Fahrenheit.
Yes, that sheet is old. I’ve probably had it 35 or more years. It still works, it just doesn’t look pretty!
I start checking at 30 minutes. Some of the smaller ones are already roasted enough by then. I remove them if they are, and put the sheet back in the oven. I keep checking every 15 minutes.
Once everything is out, I toss the thyme then let the tomatoes cool before packaging and putting in the freezer.
I usually sneak a few before they make it to the freezer. They are so sweet!