Finally, the various cherry tomatoes plants in our garden are showering us with yummy tomatoes…what to do with all of them??? I decided to “oven roast” them for use in pastas, pizzas and whatever else that sounds good.
I lined a cookie sheet with parchment paper, placed cherry tomatoes cut in half, sprayed them with olive oil spray, sprinkled with dried oregano, dried thyme, garlic salt free seasoning, salt and pepper AND sliced fresh garlic. On the other cookie sheet lined with parchment paper, sprayed them with olive oil, sprinkled with sea salt, pepper and sliced fresh garlic.
Since my 1950’s Okeefe and Merritt oven is always on the warm side because of it’s pilots, I decided to set my oven to 200 degrees–low for 2 hours. Then turned it off, left the tomatoes in for another 10 hours …I tasted them and they were so delicious!!! I placed them in quart freezer bags, froze them and they’ll be ready to plop in a delicious recipe!