I just hate throwing out food when cleaning the fridge, so this week I was motivated to create new things with stuff that was almost at the end of it’s ‘use by date’. I buy the club packs of cherry tomatoes at Wegmans when I haven’t made it to the farmer’s market. And a few of them were starting to wither so I needed to use them in something….fast. Our evenings are getting really cool so using the oven warmed the house and it smelled sooooo good. The recipe I used called for roasting garlic with the tomatoes, so the house smelled really wonderful. It is so easy and they can keep in the fridge for at least a month. In fact, I used a bunch the next day in a savory quick bread with cottage cheese, of all things. What an easy way to make your own dried tomatoes….just slice, turn on the oven, set the timer & watch some TV. These are great used in salads, breads, as an appetizer with cheese & good bread or on a antipasto tray. They are really beautiful !!!
OVEN ROASTED CHERRY TOMATOES
Adapted from SmittenKitchen
Whole gloves of garlic, unpeeled
Optional: herbs such as thyme or rosemary
Line a cookie sheet or baking pan with aluminum foil. Half tomatoes and place on pan, skin side down. Scatter garlic cloves throughout pan. Drizzle tomatoes with olive oil. Sprinkle with herbs, if you’re using them. Place in oven set at 225 degrees. Roast for 2-3 hours. Depending upon how juicy your tomatoes are, start checking doneness at 2 hours. The tomatoes are done when they are shriveled and mostly dry, with just a bit of juiciness.
Eat immediately or cool, put in air-tight container & refrigerate for up to 1 month.
OPTION: You can make dried tomatoes in olive oil by continuing to roast carmelized and dry, but not burned. Layer in a container and completely cover with olive oil. Store in fridge. Put into a container covered in olive oil and store in fridge. You can also freeze, but bring to room temperature before using.