Recipe via guest blogger Roz Lynn Dorf
Now that the tomatoes are coming in, it's time to get creative. You can only eat so many insalata caprese before becoming bored. This recipe is especially nice because you can freeze portions of it to use when winter has you hankering for the taste of a fresh tomatoe.
Roasted Cherry Tomatoes
Garlic in skins
Rosemary or Italian herb mix
Salt & Pepper to taste
Preheat oven to 325 degrees.
Cut tomatoes in half. Place cut side down on baking pan covered with
foil. Place garlic cloves on baking sheet with the tomatoes. Drizzle
with olive oil. Sprinkle herbs, salt and pepper.
Slow roast until tomatoes have no liquid left, 1-2 hours.
Can be frozen in small containers. Delicious on toast, over pasta and in sauces or spreads.