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UPDATED: See bottom of post.
This year I planted tomatoes for the first time. I had planned to only have three plants because I wasn’t convinced that I would enjoy growing them – or be successful. Since I didn’t know a lot about the many plant choices, I ordered a variety pack from Burpees. One of those was called the Super Sweet 100 Hybrid, described as a high-producing sweet cherry variety. Then a friend gave me a couple of additional plants, which turned out to be cherry varieties, as well. So, out of five plants, I have three that are cherry! Know what that means? I have MILLIONS of itty bitties, and I wasn’t prepared for the influx of the little sweeties.
I started exploring other food blogs to figure out how to preserve the giant harvest of mini tomatoes and learned that while it is possible to can them, most people don’t because most people don’t like to leave the skin on canned tomatoes and most people refuse to peel 1000 cherry tomatoes in order to get a couple of pints of canned tomatoes. Personally, I’m not terribly averse to skins and I do throw some cherry maters in my salsa, but decided I wanted to do something else with the little guys since I’m canning the big ‘uns.
I learned a simple, fast and super yummy trick for roasting and then preserving cherry tomatoes. I’ve seen several versions of this technique, so I am by no means claiming to have thought of it myself! As always, I try to put a little of my own spin on it and show you how easy this savory delight is to make and how versatile the finished product can be.
I started with about a pound of cherry tomatoes, which fits in one jelly roll pan and makes about one half pint of the mixture. I only have one jelly roll pan so that’s all I make at a time – you could make more if you have multiple pans.
Preheat the oven to about 425 degrees. Prepare the tomatoes by slicing each of them in half. TEDIOUS! I hate tedious! Let’s make this faster. I wish I remember where I saw this trick (somewhere on Pinterest, I’m sure), but the person who invented it is a genius. Here’s what you do: find two plastic lids of the same size. I use the kind from the big Greek yogurt containers (cottage cheese, sour cream, etc.). Set one lid, label side down and fill the lid with tomatoes. I find it works best if you use similar sized tomatoes in each batch.
Fit them in as snugly as you can, then place the other lid, label side facing up on top of the tomatoes, making a little tomato sandwich.
Now, press down on the sandwich firmly and begin slicing into the tomatoes with an very sharp knife. If you don’t keep the pressure firm, the tomatoes will escape out the backside of the sandwich. Sometimes I do rotate it a bit, but do not pull out the knife, which would make it messy.
Viola! Quick work made of slicing up a handful of cherry tomatoes! I told you it was genius!
After the tomatoes are halved, place them in a medium sized bowl. Peel, but do not chop a few cloves of garlic and add to the bowl of tomatoes. Remember that garlic mellows out when roasted, so feel free to add more!
Add about a 1/4 cup of EVOO to the bowl and gently stir to coat all tomatoes and garlic cloves. Dump the contents of the bowl onto the pan and spread the tomatoes and garlic out into a single layer. It doesn’t matter if the tomatoes sit cut side up or down.
Sprinkle the spices and salt and pepper over the mixture and place in the oven. Roast for about 20-30 minutes. I like a little charring on the edges, so I wait until I see that before I pull them out. Be careful, though, because you can go from a little char to a major scorch in a matter of a minutes. My pan below may have gone a little too long.
Let the mixture cool on the pan. The second they are cool enough to eat, taste them! (Caution: I have burned my tongue more than once by diving in too soon!). Amazingness, right? Super savory flavors that make you want to lap it up off the pan. Depending on how much you eat off the pan, you now have a nice little batch of roasted yummies to add to tonight’s dinner, or save in a jar for a future recipe.
If I want to save them for another day, I scoop the mixture into a half pint (jelly size) jar. Be sure to get all of the drippings and the garlic (you can smash or chop the garlic to make for easier use later). Smoosh the mixture firmly into the jar and top with a splash of EVOO. Fill to nearly the top, but f you’re going to freeze it, leave about 1/2″ headroom. I have kept the mixture in the fridge for up to a week, but if I don’t think I’m going to use it quickly enough, I just pop it in the freezer. Defrost in the fridge overnight when ready to use.
The mixture makes a perfect pasta topping, as is. Just prepare some pasta, warm the tomato mixture in a saute pan (add some pesto and/or a little tomato paste for more body) and then combine the pasta and tomato mixture for a super easy, but very savory supper. I will share my FAVORITE pasta dish with you in a future post soon, and we’ll use this recipe as our basic sauce starter.
Besides pasta, you could use this as a topping or stir it into many other dishes since it’s just a tomato and garlic combo. Think: stews and soups, stir into meatloaf or burgers, cassaroles, bruschetta, pizza, eggs, rice, veggie stir-fries, shrimp or fish topping, bean or green salads, etc. It also occurs to me that it could be pureed to create a smoother texture, making it even more versatile. Oooo…gotta try that!
Roasted Cherry Tomatoes
Serving size: makes about 1/2 pint
Ingredients:
- 1 lb cherry or grape tomatoes
- 4-6 whole, peeled garlic cloves (more, if you like)
- 1/4 cup EVOO
- 1 tsp dry Italian seasoning (or any combo of basil, oregano, thyme, etc. You could also use fresh chopped herbs)
- 1/2 tsp each: salt and pepper
Directions:
- Preheat oven to 425 degrees.
- Slice tomatoes in half, place in medium-sized bowl.
- Peel garlic, add to bowl with tomatoes.
- Add EVOO to bowl, gently stir to coat all tomatoes and garlic.
- Pour mixture onto jelly roll (rimmed baking sheet), spreading mixture into single layer.
- Roast for 20-30 minutes, until edges of tomatoes are slightly charred. Remove from oven.
- Cool completely on the pan.
- Use immediately, or scoop mixture into small jar, packing tightly and topping with EVOO. Leave 1/2″ head space if you plan to freeze.
Notes for next time:
I think it would be fun to try a Mexican spin on the mixture by using Mexican spices instead of Italian and adding some green chiles or jalapenos to the roasting pan. This version could be used as a stir-in to taco filling and other Mexican dishes. Another nice addition to either version would be thick slices of onions and/or green peppers which also roast so nicely and pair well with tomatoes.
Leave a comment with your roasted tomato recipe ideas. Enjoy!
UPDATE:
When I wrote this post, I noted that maybe the roasted tomato mixture could be pureed into a smoother texture, making it even more versatile. I also thought it would be fun to add some onions and bell peppers to the roasting pan to include even more savory flavor. Well! Last night I tried both and it turned out to be simply delicious and got rave reviews from the Hubs. He isn’t quite as enamored with the texture of the plain roasted tomato mixture as I am, so the smoother version works great for him. I just had to share!
Here’s how:
Prepare cherry tomatoes and garlic as above, but add chopped pieces of bell pepper and onions. I had some pearl onions (over-grown green onions) from the garden, so I used those. You can just chunk up about half an onion. Toss with olive oil, as described above and roast the same way.
Next, dump the mixture into a bowl and use the immersion blender to puree to the desired consistency (or cool then use a food processor or blender).
I added a dollop of my basil pesto, a little salt and pepper and about 1 Tbsp of sugar, but mostly because I was experimenting with the flavors. It was great, as is, before adding ingredients. Just tweak to your own tastes and you end up with great marinara sauce. I served mine over open-faced (chicken) meatball sandwiches and the Hubs asked for seconds. Enjoy!
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September 16, 2012 at 8:17 am
Great blog and presentation. I will try this next year. I am not big on cherry tomatoes but this looks wonderful as a pasta sauce.
This was my first year as a totally successful tomato grower. Now that I am flush with success I will add cherry tomatoes to next years plans and give your receipe a try.
What is EVOO? I will probably feel like a jerk when you explain it but I sure dont know right now.
Thank you
September 16, 2012 at 3:45 pm
Thanks Dianne! Congrats on your tomato growing this year! It’s a great feeling, right? I’m pretty impressed with it all, myself. I think you’ll enjoy this recipe – and you could do it with larger tomatoes, but would need to roast longer and might want to seed or skin them, depending on the type of tomato. EVOO – sorry! That’s extra virgin olive oil. I watch too much Rachael Ray and forget that everyone else may not know the abbreviation.
Happy cooking and growing!
September 17, 2012 at 6:28 am
Thanks for answering….. I am sure having a good laugh at myself now! I will not forget the word ‘EVOO’ any time soon. It is a cute and catchy shortform….. maybe even a good name for a blog. It certainly grabs one’s attention.
Just read the carmalized onion entry. Doing that one today! We still have some beer left over from our 2012 Slug Wars so I am good to go. also doing the sundried tomatoes in the oven. Guess I have a busy day ahead of me.
Thanks again. Have a wonderful day!
September 17, 2012 at 9:18 am
2012 Slug Wars! That’s funny! Happy cooking today – I’m jealous wishing I didn’t have to do the day job!
September 16, 2012 at 9:25 pm
Betsie, this looks so great. Sun dried tomatoes cost a fortune, and here you can make it yourself. I signed up a friend for your emails, she loves cooking and trying new recipes also. Yummmmmmmy
September 16, 2012 at 9:47 pm
Thanks for PR! You could sun dry your own tomatoes outside where you live! Actually, to dry instead of roast, turn the oven down to about 200 and bake for a few hours until sweet and dry. I need to do that next!
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September 20, 2012 at 1:57 pm
Reblogged this on Cooking Ripe! and commented:
Updated with a new twist at the end!
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January 17, 2014 at 9:28 am
Thank you for the sensible critique. Me & my neighbor were just preparing to do a little research about this. We got a grab a book from our area library but I think I learned more clear from this post. I’m very glad to see such fantastic information being shared freely out there.
August 9, 2014 at 1:37 pm
I was skeptical about the slicing lids thing. But after realizing my father-in-law had over 20 gallons of tomatoes I decided to give it a try. After all anything to speed up the process. And lo and behold!!!! It’s genius! Pure genius. Even with mismatched sizes and all that it worked! Let me say congratulations to the person who thought this up! And thank you to this website for bringing it to a Newbie canners attention. I may never slice my little cherry tomatoes the old way again! Thank you!
August 24, 2014 at 4:48 pm
I am looking to try you recipe, but I would like to be able to can it. Have you tried that and/or do you have any tips on this?
August 27, 2014 at 9:23 pm
This looks wonderful. Can this be canned instead of freezing? If so, can you provide instructions.
August 27, 2016 at 11:44 am
Fabulous tip for slicing cherry tomatoes! Thank you ! Now I will try roasting them
December 20, 2019 at 3:54 am
Needed to compose you a very little word to thank you yet again regarding the nice suggestions you’ve contributed here.