Roasted Cherry Tomato Recipe + Preservation



Everything is better roasted. Vegetables. Chicken. Donald Trump. 



Seriously though... have you seen the Comedy Central roast of Donald Trump? Back in March of 2011, Seth MacFarlane and Jeffrey Ross roasted Donald Trump on national television and it was BRUTAL. Google it if you want to see Mike "The Situation" Sorrentino from Jersey Shore roast the future president of the United States of America. 

But let's get back to cherry tomatoes. Like most vegetables, they only get better when you roast them in the oven. 

Since it's tomato season, I want to show you how I use and store cherry tomatoes. 


Here are some cherry and Roma tomatoes I picked from the garden this morning. We've had a lot of rain recently so some of the tomatoes' skins have split and I'm even dealing with some rot at the bottom of the romas, but I just slice off any bad bits before throwing them in the oven. 

To roast the tomatoes, pre-heat the oven to 425 degrees and line a sheet pan with foil. 

Slice the tomatoes in half with the cut end up and coat them with some olive oil before sprinkling with salt, garlic powder, and fresh herbs like rosemary. If the tomatoes are larger like Romas, you can cut them into slices. 


Roast the tomatoes in the oven at 425 degrees for 30 minutes.

When they're done, simply remove them from the oven and they're ready to eat. I love roasted cherry tomatoes on pizza, pasta, sandwiches, or even as a side dish for steak. 

The thing is, if you grow your own cherry tomatoes, you know that no one can possibly eat what you'll harvest from even just one plant. That's why I love freezing roasted tomatoes so I can savor that caramelized, sweet, tomato-y goodness in the dead of the winter. 

Freezing the tomatoes couldn't be easier. I lift the tomatoes and foil from the sheet pan and once they've cooled, I fold up the foil like an envelope and pop it into the freezer. 




In approximately four hours, the tomatoes will be frozen and you can transfer them to a freezer safe container to store until you're ready to use them. 

I've personally never had a lot of luck storing frozen stuff in freezer bags and I find that they develop freezer burn in a matter on months. This is why I SWEAR by my FoodSavor Vacuum Sealer. It's pretty easy to use and since it removes all the air from the bag, I can store these tomatoes in the freezer for a year or more. Just make sure to label your bags before moving them to the freezer.