“What,” you ask, “can I do with all of these cherry tomatoes from my garden?” In addition to sharing them with your neighbors and friends, why not roast them for a healthy addition to salads? I like to add them as a side dish to grilled entrées or as a topping to pasta. You might even dehydrate them or freeze them for future use. The possibilities are endless!
The slow roast process makes them super tasty and the best part, perhaps, is that you can make these ahead of time and then store in the refrigerator until you’re ready for them.
4 cups cherry tomatoes
4 sprigs fresh thyme
2 cloves garlic (thinly sliced)
1 large shallot (thinly sliced)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Preheat oven to 250 degrees.
Arrange cherry tomatoes in a single layer in a 9-by-13-inch glass or ceramic (not metal) baking dish. Top with thyme sprigs, garlic and shallot. Season with salt and pepper and drizzle with olive oil. Stir to combine.
Bake, stirring occasionally, for approximately 2 ½ hours. Remove baking dish from the oven and discard thyme sprigs. Use immediately or let cool and transfer to a covered container. Refrigerate until ready to use.