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How to Freeze Herb Roasted Cherry Tomatoes
Cherry tomatoes grow like crazy in our garden. They are popping up everywhere. Rather than pull out all those volunteer tomato vines, I'm letting them grow. The challenge is finding something to do with all of them. This recipe is one of my new favorites. It is delicious on pasta, salads, over grilled fish or chicken, in soups and on garlic toast. You are going to love it. The best part is you can make them ahead and freeze them.
Prepare the Tomatoes
Ripe cherry tomatoes are the key to success with this recipe. The sweeter, the better. Choose tomatoes that are red and plump. If you are harvesting from your garden, you'll know they're ripe not only because of the color, but also because they just slip right off the vine.
- Remove all of the stems. Wash and dry the tomatoes. You can either drain them in a colander or pat them dry with a kitchen towel.
- Preheat the oven to 300 degrees Fahrenheit.
- Cut the cherry tomatoes in half. I use a serrated knife, it seems to work better than a paring knife.
- Gently pinch each half between your thumb and forefinger, just enough to push out the seeds and gelatin. Use the tip of your knife to scrape away the seeds.
- Arrange the tomatoes, cut side up in a single layer on a baking sheet.
Season the Tomatoes
This savory seasoning will make your kitchen smell like Italy while the tomatoes are roasting.
- Crush one large clove garlic. Mix the garlic with 1/4 cup extra virgin olive oil.
- Finely chop two tablespoons fresh oregano.
- Lightly coat the cherry tomatoes with the olive oil mixture using a pastry brush.
- Lightly season the tomatoes with sea salt and fresh ground black pepper.
- Grate a small amount of Romano cheese over the top of the tomatoes. Just a little bit for flavor, you don't want globs of cheese.
- Sprinkle the chopped oregano over the tomatoes.
- Roast the tomatoes in a 300 degree oven for 45 to 60 minutes. The tomatoes should start to shrivel a bit and the edges will begin to curl in when they are done. Do not dry them out completely in the oven.
- Remove the tomatoes from the oven. Serve them hot over pasta, or let them cool to room temperature and serve with garlic toast and sliced mozzarella for an appetizer or snack.
- You can also refrigerate or freeze the roasted cherry tomatoes in a freezer jar or container.
I hope you enjoy this recipe as much as I do. What makes it so great, besides the flavor of course, is that it can be made in small batches as you have tomatoes in the garden.
Special thanks to Lyanda Lynn Haupt, who blogs at The Tangled Nest, for sharing this delicious idea. I've tweaked her recipe a bit to suit my tastes, but I have to give her credit. This is a real winner.