At this time of year, preserving the harvest often means more freezing and drying and less canning. With gardens winding down, it rarely makes sense to can a single jar of tomatoes. Many remaining fruits are either still green or ripe but lacking sweetness.
I didn’t want to waste the last cherry tomatoes in my garden, so I roasted them. Roasting concentrates their natural sugars and produces a deep, rich tomato flavor. Roasted tomatoes freeze well, make thoughtful homemade gifts, and are a quick way to boost the flavor of winter grocery-store tomatoes. It’s also one of the simplest kitchen projects you can do.
Ingredients
- Cherry or grape tomatoes
- Olive oil
- Sea salt
Method
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. Wash and dry the tomatoes, then spread them in a single layer on the prepared sheet. Drizzle lightly with olive oil and sprinkle with sea salt, turning any that are crowded so they roast evenly.
Bake for about 20 minutes, or until the tomatoes are softened, slightly wrinkled and beginning to caramelize. Oven times vary, so check for a deepened color and concentrated aroma rather than relying strictly on the clock. Remove from the oven and let the tomatoes cool to room temperature before transferring them to airtight containers for freezing or refrigeration.
Serving Suggestions
Roasted tomatoes are versatile: toss them with pasta and pesto, stir into a pasta salad, spoon over grilled steak or chicken, or add them to homemade soups and stews for an instant flavor boost. They also blend well into sauces or can be used as a topping for crostini and salads.
Storage tip: Freeze in portion-sized containers or ice cube trays for easy use later. Thaw gently in the refrigerator or add frozen to hot dishes; their concentrated flavor holds up well in cooking.