Cherry tomatoes are probably the easiest, most abundant tomato to grow at home. Our plants have been producing hoards of them this year, both red and golden varieties. Because I don’t like letting anything go to waste, we’ve been roasting them because I’m just not ready to do any canning. It takes about 15 minutes to prep them, then 45 minutes in the oven.
As they roast and caramelize, they become these little mouth-watering gems that have a multitude of uses – on your favorite GF crackers (as pictured, with cheese, balsamic glaze and basil), on salad, burgers, eggs, pizza, etc.
If you don’t want to or cannot grow them, grab a few containers at your favorite grocery store, and within an hour, you too will be enjoying some savory goodness!
ALWAYS double check your ingredients for Gluten Free status (including manufacturer's statements) before using!If cross contamination is a concern,click HERE to view products from my favorite spice company that are organic and gluten free!
5 Cups Cherry Tomatoes (or other small tomatoes)
2 Tablespoons Olive Oil
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Garlic Powder or 2 cloves Garlic, minced
Preheat oven to 375 degrees F.
Place a piece of parchment paper on a baking sheet.
Wash the tomatoes and remove the stems.
Cut tomatoes in half and give each half a quick squeeze to get the a bunch of the liquid/seeds out of the middle (a little liquid and seeds may still remain, but that's usually no big deal). Discard the seed stuff and place the halves in a bowl.
Toss the tomatoes with the remaining ingredients and spread in a single layer on the baking sheet, with the cut sides facing up.
Roast for about 45 minutes until they look a little shriveled and caramelized, but not browned.
Remove from oven and let cool.
Store in a jar in the fridge for a few days.
The uses for these tomatoes is fantastic - as part of a cheese board, on a pizza, burger or salad, and more!