Oven Roasted (Cherry) Tomatoes
These roasted tomatoes are both delicious and beautiful, a real end-of-the-summer treat. Mim serves these with pasta, basil and cheese as well as bagging them up and freezing* them to add a summery flavor to a winter meal. Can also be done with full sized tomatoes cut in half and roasted flesh side down.
2 quarts cherry tomatoes, rinsed with the stems pinched off –halved if you’d like
1 drizzle of olive oil
Salt and pepper to taste
Optional seasonings of your choice (mix and match as you like): 1-2 cloves crushed garlic, 1 sprig rosemary, 10 leaves basil, 5 sprigs thyme, 1 sprig oregano, 1/2- 1 tsp. chili flakes, 1 tsp. toasted sesame oil, 2 tsp. balsamic vinegar
1.) Drizzle a baking pan with oil and place the tomatoes on the pan, stirring them so that they get oil on them.
2.) Add salt, pepper and whatever seasonings you fancy.
3.) Bake at 425 degrees until the tomatoes look crisp and are roasted to your liking.
* If you are freezing your tomatoes allow them to cool off to room temperature before putting into sealable freezer bags – fill them about ¾ of the way full. When you are closing up the bags be sure there is no extra air caught in the bag, you can suck the extra air out of the bag or push it out with your hands. Lay the bag flat in the freezer and enjoy when there is snow on the ground!