Roasted Tomatoes
perfect for freezing
fresh cherry tomatoes
garlic
olive oil - light or extra virgin
salt
herbs and spices to taste
Preheat oven to 350F convection or 375F standard.
Wash tomatoes and allow to dry briefly. Decant into a pan with sides - loaf pans, 9x13 or sheet tray depending on the volume of tomatoes. Add peeled garlic cloves and enough oil to thoroughly coat everything and pool a bit underneath. Sprinkle with salt and any additional herbs or spices you like - see note below.
Roast until tomatoes are burst, bubbling and browned on top. Remove from oven and cool completely before packing and freezing. If using jars to freeze, leave at least 1/2 inch headspace in each jar. Freeze for up to 1 year.
Adjustments
For the most versatile tomatoes, keep it simple while roasting and add more fresh herbs or spices after thawing, when serving.
Favorite additions while roasting are hearty herbs (thyme, rosemary) and warming spices (crushed red pepper, cracked black pepper) that can stand up to the heat of the oven.
Do not add tender herbs (basil, oregano) while roasting, but toss these in after removing from the oven while the tomatoes are warm and not yet fully cool.
Serving
Use your roasted tomatoes to toss with pasta, top pizza, stir into soup, puree into a quick sauce or over top salads. They’re an ideal addition to cheese and charcuterie boards, served with soft goat cheese or mozzarella and crusty bread - and they’re an excellent topper for homemade focaccia as well.