If you find yourself with an abundance of tomatoes and don’t know what to do with them, this is the recipe for you. These are delicious on pasta, pizza, or in salads. This is also another way to add flavor to out of season tomatoes.
We have a friend who manages a food market and also a food ministry for those in need. He has been giving us outdated food for the animals on our little mini-farm for several years. A few years ago he learned that I preserve foods, whether it’s canning, dehydrating, fermenting, or freezing. He now sends over fresh fruits and vegetables when he has more than he needs. This week it was Campari tomatoes. I decided to roast them and freeze them for later use.
Wash the tomatoes and cut in half, top to bottom. Gently squeeze the seeds out and place cut side up on a baking sheet lined with parchment paper.
Drizzle with olive oil and sprinkle with the seasoning of your choice. Fresh thyme and garlic are wonderful. You can also use dried herbs if you prefer. I used a Garlic & Herb blend that I purchased at a local festival recently.
Preheat the oven to 375 degrees. Roast the tomatoes for 40 minutes, rotating halfway through. Increase the temperature to 500 and roast an additional 15 minutes until they are lightly charred.
Remove from the oven and place on wire racks to cool. Once cooled, I place on paper towels to absorb any excess moisture and oil.
These can be used immediately, kept in the refrigerator for up to 5 days, or frozen for 6 months.
- cherry tomatoes, or other small tomatoes cut in half, top to bottom
- olive oil
- garlic & herb seasoning
- Wash the tomatoes and cut in half, top to bottom.
- Place the tomatoes, cut side up, on a baking sheet lined with parchment paper.
- Drizzle with olive oil and sprinkle with the seasoning(s) of your choice.
- Roast in a preheated 375 degree oven for 40 minutes, rotating halfway through the cooking time.
- Increase heat to 400 degrees and cook an additional 15 minutes.
- Remove from oven and place on wire racks to cool.
- These may be used immediately, refrigerated for up to 5 days, or frozen for 6 months.
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