Roasted Cherry Tomatoes

This simple recipe is the base for many delightful sauces, pizzas, and stew. If you want a smooth texture, pop the roasted tomatoes into a food processor. Otherwise, simply press them gently against the side of a saucepan with a spoon to break their skins to allow the tomato juices to work their magic!
  • 8 cups cherry tomatoes
  • 1/4 c. olive oil

Preheat the oven to 450 degrees.

Place the tomatoes into a resealable plastic bag; add the olive oil. Seal the bag and toss well to coat the tomatoes. Pour the tomatoes into a 9x13-inch glass baking dish. Roast the tomatoes for about 45 minutes or until the skins are softened and slightly darkened, turning once after about 20 minutes.

Remove the tomatoes and transfer them to a resealable glass jar. The tomatoes can be frozen for up to 3 months.

If you like, you can add 3-4 whole cloves of garlic with the tomatoes to get a touch of roasted garlic in the mix. Alternatively, you can sprinkle the roasted tomatoes with any desired seasonings before transferring them to the glass jar.

  • Yields: about 3 pints
  • Preparation Time: about 50 minutes
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