Wednesday, September 28, 2011

Roasted Cherry Tomatoes

Our CSA has offered Pick Your Own cherry tomatoes every week for the past month. I was starting to run out of things to do with them, until a friend suggested this easy recipe. Thanks, Barb Cerri!

as many cherry tomatoes as you have, washed
olive oil

1. Cover a rimmed baking sheet with foil (for easy clean-up).
2. Place the tomatoes on the pan, and add a healthy splash of olive oil. Shake the pan several times to coat the tomatoes with oil.
3. Add salt and pepper to taste.
4. Roast in a 400-degree oven until the tomatoes begin to brown/blister a bit, and collapse upon themselves (but still retain some of their shape).
5. Remove from oven and let cool. They will keep in a tightly sealed container in the fridge for several days, or you can freeze them.

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