Last year I discovered that homemade goodness of oven roasted tomatoes. It's a delicious way to preserve a surplus of tomatoes, especially the little guys. It's crazy easy, but just takes a bit of oven time.
While I could easily eat them all as soon as they are cooled, I prefer to save most of them for later. Put them in a sandwich, put them on a pizza, on a salad, in a soup ... (I suddenly feel like I'm channeling Dr. Seuss) ... you get the idea. Oven dried tomatoes have a million uses and when you make them yourself they'll beat the store bought variety hands down when it comes to flavor.
Oven Dried Cherry Tomatoes
- 1 1/2 pints cherry tomatoes, washed and halved
- 1 Tablespoon extra virgin olive oil
- Salt and pepper, to taste
- Preheat your oven to 250 degrees Fahrenheit.
- In a large bowl toss the halved cherry tomatoes with extra virgin olive oil, salt and pepper.
- Line a large rimmed baking sheet with parchment paper.
- Spread out the seasoned tomato halves onto the baking sheet. You want a single layer without any overlap between the halves.
- Slip it into the oven and roast for 2 1/2 to 3 hours. The cooking time will vary depending on how juicy the tomatoes are, so keep checking them and adjust accordingly. You want the tomatoes to be shriveled and dry, but with a little juice left inside.
- Eat now.
- Put them in a jar, cover with olive oil and refrigerate. They'll keep for a couple of weeks.
- Let them cool on the baking sheet to room temp then slip them tray and all into the freezer for about an hour. Once they are individually frozen you can package them together and store in the freezer to save and use all winter long. Just take out what you need. They defrost in minutes.