Friday, August 19, 2011

Cherry Tomatoes Two Ways.

Back from vacation.  Had a great time at Robbie's mom's house in the CT river valley in MA.

We have been inundated with cherry tomatoes from the CSA and from the yard.  Here are my ideas for roasted cherry tomatoes and then oven dried.  Also a suggestion for each in a recipe.  I was a little disappointed the oven dried tomatoes took so long.

Roasted Cherry Tomatoes

Preheat oven to 375 degrees

A couple of quarts, or what you have of cherry tomatoes that have been rinsed and dried
Olive Oil

On a cookie sheet lined with aluminum foil spread out the tomatoes.  Sprinkle with olive oil and salt.  Gently mix with your hands until coated.

Put in oven for at least 45minutes.  Check and additional time as needed until nice and wrinkled.  I didn't go for a brown state.  They are so sweet.

When cool, remove from tray to an air tight container.  Top with olive oil.

Recipe idea:  Use these for a macaroni or spaghetti sauce with some fresh basil, more olive oil and Parmesan cheese.  Last night I heated some up and topped a pork chop with.

Oven Dried Tomatoes

Preheat oven to 200 degrees

As many cherry tomatoes you want to dry.

Line baking sheet with aluminum foil.  Half the cherry tomatoes and line up on the baking sheet.

I just put them in the oven, closed the door and checked on them every hour or so.  Here's the result.

They are incredibly sweet.  I'm going to top salads with them.  Just disappointed it took so long...:(

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