I have an abundance of Cherry Tomatoes in the summer so I started to roast them and make sauces to freeze, giving us a slice of summertime in the darkest days of winter. Once you try it, I’m sure Roasted Cherry Tomatoes will find a place in your kitchen as well. These are so popular we usually go through our freezer stash before the winter ends, but never fear, this recipe works perfectly with the tomatoes you buy in the store.
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- 6-8 Cups of Fresh Cherry Tomatoes, cut in half
- 1 – 2 heads of Garlic, cloves separated and unpeeled
- 1 handful of thyme, leaves and stems
- 2 – 3 Tablespoons of Olive Oil
- 1 Teaspoon of Salt
- A pinch of Red Pepper Flakes
- A few grinds of pepper
- Preheat the oven to 300 degrees. In a large mixing bowl add the tomatoes, garlic and thyme, drizzle with the olive oil, and sprinkle in the salt, pepper and red pepper flakes. Spread the mixture on a baking sheet lined with heavy duty foil and roast, stirring every 20 minutes or so, until the tomatoes are softened about 1 to 1 ½ hours.
Roasted Tomato Sauce: Remove the garlic skins by squeezing out the garlic. Add the contents of the tray to a blender and puree.
I didn’t grow cherry tomatoes this year. I will have to give it a try next year. I have so many heirloom tomatoes (I love the ugliness of them) and so many Roma tomatoes. It makes me smile.