Oven Roasted Cherry Tomatoes
There's a glut of tomatoes flooding the markets right now and I'm sure I'm not alone in trying to find as many ways as possible to preserve these last tastes of summer before the winter sets in. This is one of my favourite ways to store cherry tomatoes - I love how the roasting process intensifies the sweetness and, unlike sun-dried tomatoes which are fully dried of all their juice, these keep a hint of their former plumpness. These are best served in dishes that don't require them to be cooked further: try them tossed with bocconcini and fresh basil on bruschetta or pasta; as a delicious addition to your pizza topping; a quick way to jazz up a sandwich; or even as a garnish to a lovely bowl of Summer Tomato Gin Soup . These will keep for several weeks in your fridge as long as the oil covers the tomatoes fully from the open air.
Ingredients
cherry tomatoes - any variety
olive oil
pinch of sea salt
Optional
garlic cloves
chopped fresh thyme
chopped fresh rosemary
dried chiles
Wash tomatoes, cut them in half. Line baking sheet with parchment paper. Place tomatoes on lined sheet, cut side up. Toss with olive oil, sea salt and any added herbs or flavours that you choose. Heat oven to 210 F. (100 Celsius) and roast tomatoes slowly for approx 2-4 hours. Time and temperature may vary based on your oven, the size of the tomatoes and of course your preference.
Sterilise jelly sized jars (250 mL) as per manufacturers instructions. Fill jar to within a 1/2" of the jar rim, cover with olive oil - at least 1/3" above the top of tomatoes. Store tomatoes in the fridge for use for at least 2-3 weeks.
