Roasted Cherry Tomatoes + Preserving them for the Freezer
If you follow my Instagram stories, then you know I have really been rolling in the tomatoes all summer. My tomato plants have never been taller or more productive than they have been this year. I have had so many mater sandwiches & BLTs (yummmm!) and I’ve canned & frozen several buckets worth.
I’ve had buckets worth of cherry tomatoes too, so I’ve been busy putting them back for the winter as well.
Sometimes, if I’m extra short on time… I’ll just freeze them on a baking sheet whole. Once frozen, then I’ll add them to a freezer bag and add them to recipes like I would diced tomatoes.
However, my preferred method of preserving them in the freezer is roasting them first. Roasting them brings out SO much flavor… it really can’t be beat. They’re so good, in fact, that I eat them like candy as soon as they’re done roasting…. so you could definitely serve these as a side dish on their own. I also can never resist a pasta salad with these tossed in. It’s super easy to roast them up too. Just toss in olive oil, a little salt (or garlic salt) & pepper – and that’s it. Sometimes I like to add a little ‘aromatics’ over them – which is usually a couple of springs of rosemary from my garden since it’s easy accessible for me.
For freezing, I let them cool completely after I roast them – then I pack them into freezer bags & pop them in my freezer. I use them in recipes that call for tomatoes… and since I roast them, the flavor that it adds whatever dish I’m making is spectacular. A little bit of summer flavor for the winter… at your fingertips in the freezer. Always a good thing!
Quickly I want to mention that I’ve created a facebook group – Mrs Happy Homemaker’s Homestead – to where we can talk a little more ‘one on one’ than we do on my facebook page. Have patience because I literally am just now getting started – but at least you can say you were there from the beginning 😉
Roasted Cherry Tomatoes
- cherry tomatoes
- olive oil
- salt or garlic salt, my favorite
- fresh rosemary optional
- Preheat your oven to 400 degrees. Wash & dry the cherry tomatoes & remove the stems. Place on a large cookie sheet. Drizzle on olive oil & toss to coat. Season with garlic salt & pepper. Bake for 35-45 minutes, depending on the level of 'roasted' you want.
- Serve warm - or let cool completely & freeze in freezer safe bags.
Just an FYI, these make an excellent appetizer. I roast them with the addition of aromatics (herbs–rosemary / thyme-and a few garlic cloves). Serve with toasted baguette slices . Excellent as an appetizer or a side item with a meal. I have not tried freezing them, so I’ll have to try it. One cherry tomato plant is taller than I am and produces about a quart every day or two.
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