Every year I end up with an abundance of grape tomatoes from my garden. Since the season is almost over, I quickly need to preserve the tomatoes, because there’s no way we can eat all of them. So, if you’re in the same boat with too many grape tomatoes, or cherry tomatoes, here are two recipes to help use up or preserve your tomatoes.
Roasted Grape Tomatoes
Ingredients:
1 ½ pounds (about 4 cups) grape or cherry tomatoes, halved
2 tablespoons garlic-infused olive oil; (if you don’t have garlic-infused oil, use olive oil and 2-3 cloves minced garlic
½ white or yellow onion, diced
2 tablespoons chopped fresh herbs (or 2 teaspoons dried), such as basil, oregano, parsley, sage, or rosemary)
Salt and pepper to taste
Directions:
Preheat oven to 450 degrees.
Wash, dry and cut tomatoes in half.
In a large bowl, toss the tomatoes with the olive oil, diced onion, herbs, salt and pepper.
Spread mixture out on a baking sheet (you can line the sheet with parchment paper first if you’d like).
Roast for 20-25 minutes.
Let cool slightly before serving; and add more seasoning if you’d like.
Grape Tomato Sauce
Ingredients:
1 tablespoon olive oil
4-6 cloves minced garlic
1 ½ pounds (about 4 cups) of grape or cherry tomatoes, cut in half
2 tablespoons of chopped fresh herbs (or 2 teaspoons dried), such as basil, oregano, parsley, sage, or rosemary)
Salt and pepper to taste
Optional:Â pinch of crushed red pepper flakes
Directions:
Heat olive oil over medium heat in a large non-stick pan.
Add garlic and cook until golden, 30-60 seconds.
Add tomatoes, salt, black pepper, and crushed red pepper flakes if using and reduce heat to low.
Cover pot and simmer until the tomatoes burst, about 8-10 minutes.
Remove the cover from the pot and add herbs; and cook for another 5-6 minutes.
Serve either recipe with pasta, fish, chicken, cooked legumes or blend into soups and stir-fries. The Roasted Grape Tomatoes can be used on top of grilled Italian bread for Bruschetta. You could also freeze these recipes for up to six months.
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