The tomatoes are so good roasted! The roasting process intensifies their sweetness and they make a great addition to soups, pasta, sandwiches, and eggs! It also adds time to your tomatoes, a batch of roasted tomatoes will last up to five days in your refrig!
Here is my recipe for roasted tomatoes
1-3 cups of cherry tomatoes, left uncut
olive oil
salt
pepper
Destem tomatoes, place tomatoes on a cookie sheet covered with parchment paper. Drizzle with the oil, salt and pepper. Place in a 425 degree oven until the tomatoes burst.
Terri a cooking class I took a few years back the chef gave us a great tip for preserving tomatoes to use later in the winter in soups, sauces, etc..she was talking about Romas but I'm thinking would work with cherry ones too..anyway you wash/clean tomatoes and insert a piece of garlic in each one..then sprinkle with olive oil and roast in SLOW oven..200 or 225 until tomatoes are shriveled/dried..let cool and put in bags to freeze. Later use in soups/sauces in Winter to bring back a taste of Summer...
ReplyDeleteI am going back and looking at posts from the past. I am going to give your recipe above a try this summer! Hugs! I miss the old days of our chatting.
Delete. I wish for the great of success in all of our destiny endeavors
ReplyDeleteAdvocated for a completely content everyone!
ReplyDelete