Little Oven Roasted Tomatoes
These little flavorful powerhouses are as versatile as they are delicious. You can use either cherry or grape tomatoes, up to you. But when my Super100s are ripe on the vine, I save them for eating fresh and raw. They don't roast up as nicely, I suspect it is the higher moisture content. I make up 6 or 7 pints at a time and keep them in an airtight jar in the fridge. They can keep for a few weeks and are perfect as...
A last minute appetizer~
Toast sliced baguette, schmear with boursin, top with roasted tomatoes
A impromptu pasta sauce~
Sauté onions and garlic in a little olive oil, when soft add roasted tomatoes and a cup of red wine, bubble for 20 minutes
The best part of Sharon's Favorite Salad~
Top baby arugula with roasted tomatoes and fresh burrata cheese. Drizzle with olive oil and maple balsamic vinegar
A non-traditional but very delicious addition to a classic Salad Nicoise~
Whenever you might use fresh tomatoes, you can substitute these for more flavor and lovely texture. They are of course, very easy to make. When cherry or grape tomatoes are on sale I buy a lot. Seriously, like 8 or 10 pints. When I have some time, I like to make them ahead, so...
Little Oven Roasted Tomatoes
- 6 - 8 pints cherry or grape tomatoes, rinsed & dried with a paper towel
- 4 - 6 tablespoons of Olive Oil
- 1 - 2 teaspoons Kosher Salt
Preheat oven to 350°
Put all the tomatoes into a large colander and rinse. With a paper towel, blot the tomatoes and dry the tomatoes as best you can, a bit of water is OK. Spray 2 cookie sheets liberally with Olive Oil Pam, especially the corners or generously grease the pans with olive oil.
Divide the tomatoes on the 2 cookie sheets and distribute evenly. Drizzle with olive oil. Sprinkle tomatoes with salt.
Gently shake the pans to coat the tomatoes.
Bake for 20 minutes, remove from oven and gently toss the tomatoes on pans so they cook evenly. The corners of the pans may need special attention, as they cook faster. Switch their rack positions if one pan is browning faster than the other.
Bake until tomatoes are collapsed and browned, and any watery juice is evaporated, 20 to 30 minutes more.
Let cool on the pans for 5 or 10 minutes, then with spatula, remove tomatoes. Some will stick to the pan.
When cool, put in airtight container. Keeps in the fridge for 2 weeks.
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Make sure they have some breathing room! Don't crowd them too much or they will steam and won't brown properly.
Not quite ready, toss them around a bit , paying close attention to the corners of the pan. and put them back in for 10 or 15 minutes.
These are ready! See how most of the liquid has evaporated?
