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Anne’s In the Kitchen
Making
Italian Jammy Roasted Tomatoes with Balsamic
Praying for that first tomato is like doing a rain dance and getting a flood. Once those cherry tomatoes start coming, it’s hard to turn off the faucet. We are fast approaching that point around here. If we can kiss goodbye the family of groundhogs (with a Hav-a-heart trap), that is. I have a Sungold, a Black Cherry, and some yellow pears coming on. So far, the groundhogs have gotten them, but the container on the deck they’ve missed (so far). Anyway, like zucchinis, us backyard growers can easily find more than can be eaten in a salad. Last year I made this recipe, and I fell in love with these “jammy roasted cherry tomatoes.” I roasted so many I ended up spreading them on a sheet of aluminum foil and freezing them, then breaking the frozen tomatoes into slabs that fit into a Ziploc bag, ready to be added to pizzas, pastas, spread on crostini, and combined with (let’s say, zucchini) to make a delicious vegetable mélange.
Ingredients (these ingredients are very flexible, you can guess)
How To Make Italian Jammy Roasted Tomatoes with Balsamic
1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2. Season the Tomatoes: Place the dried cherry tomatoes on the baking sheet and drizzle with olive oil and balsamic vinegar.
3. Add Aromatics: Sprinkle the minced garlic, kosher salt, black pepper, and fresh thyme over the tomatoes, then toss well to coat.
4. Roast to Blister: Roast for 20 to 25 minutes, pausing to shake the pan halfway, until the skins burst and the juices thicken.
Making
Italian Jammy Roasted Tomatoes with Balsamic
Praying for that first tomato is like doing a rain dance and getting a flood. Once those cherry tomatoes start coming, it’s hard to turn off the faucet. We are fast approaching that point around here. If we can kiss goodbye the family of groundhogs (with a Hav-a-heart trap), that is. I have a Sungold, a Black Cherry, and some yellow pears coming on. So far, the groundhogs have gotten them, but the container on the deck they’ve missed (so far). Anyway, like zucchinis, us backyard growers can easily find more than can be eaten in a salad. Last year I made this recipe, and I fell in love with these “jammy roasted cherry tomatoes.” I roasted so many I ended up spreading them on a sheet of aluminum foil and freezing them, then breaking the frozen tomatoes into slabs that fit into a Ziploc bag, ready to be added to pizzas, pastas, spread on crostini, and combined with (let’s say, zucchini) to make a delicious vegetable mélange.
Ingredients (these ingredients are very flexible, you can guess)
- 1 lb (450g) cherry tomatoes, washed and dried
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar (Trader Joe’s has a fabulous little bottle)
- 3 cloves garlic, minced (or pressed)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp fresh thyme leaves (and/or fresh basil or rosemary)
How To Make Italian Jammy Roasted Tomatoes with Balsamic
1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2. Season the Tomatoes: Place the dried cherry tomatoes on the baking sheet and drizzle with olive oil and balsamic vinegar.
3. Add Aromatics: Sprinkle the minced garlic, kosher salt, black pepper, and fresh thyme over the tomatoes, then toss well to coat.
4. Roast to Blister: Roast for 20 to 25 minutes, pausing to shake the pan halfway, until the skins burst and the juices thicken.
