how many of you have had the experience of growing cherry tomatoes and at the end
of the season you have so many tomatoes you can't even fathom what to do with all of them
cherry tomatoes are notoriously over productive and if you're like me and hate to let anything
go to waste i wanted to share with you today my favorite way to use up a bunch of cherry
tomatoes at the end of the season the recipe i'm going to share with you today is roasted
cherry tomatoes with Italian herbs and i will include the recipe in the description below
start by having your tomatoes you can certainly use any type of tomatoes for this just cut them
into smallish chunks i do find that cherry and grape tomatoes in particular roast really nicely
i think it's likely due to the lower water content and the higher sugars in those types of tomatoes
the tomatoes that i'm using here are a variety called midnight snacks and these
are one of my absolute favorites both for fresh eating and they are excellent roasted
next chop your garlic now if you're one of those folks who reads a recipe that says
one to two cloves of garlic and immediately changes that to one to two heads of garlic
have added i don't think you can over garlic this
recipe and you're certainly welcome to throw plenty of garlic in here
now for the herbs i like to use whatever i have on hand fresh from the garden and that typically
includes things like thyme rosemary parsley basil and oregano if my dog will let me have any
but dried herbs are equally good in this recipe today i'm using a combination of garden fresh
herbs and dried herbs and specifically this is jane's Italian seasoning from
rosebud's real food and it does contain most of those herbs that i just mentioned
add salt to taste and then a few glugs of good olive oil now i'm estimating in the recipe that
this is a quarter of a cup because i never actually measure anything but basically you
just want enough oil to coat everything really nicely and then you're going to mix this all up
pop the pan into a preheated 350 degree fahrenheit oven now don't mind my thousand-year-old oven
here that i can never get fully cleaned and then you're going to roast for 40 minutes to start with
i like to stir this periodically about once every 20 minutes and that's just to keep the tomatoes
on the top from getting too brown and when this is finished you want the majority of the liquid
to be cooked off so if your mix is still really liquidy after that 40 minutes just pop it back in
the oven and check on it once every 10 minutes or so until it's the right consistency so this is the
end result a baking dish full of intense tomatoey goodness now i will typically either spoon this
into pint jars and pressure can it i've also frozen them in the pint jars but honestly that's
only if i can stop myself from eating the entire batch straight out of the baking dish with a spoon
so good and i'd love to hear from you
if you have a favorite way to preserve your tomatoes at the end of the growing season
drop a line in the comments below and let me know thanks for watching and i'll see you next time