We goofed. Meant to plant Roma’s, but got the seeds mixed up.
Fast forward a few months and, Voila! Buckets and baskets of juicy cherry tomatoes!
We’ve given away bags full, eaten all we can. Still they keep coming! Tiny red globes, dazzling color, juicy and sweet. Each evening I gather the ripe babies and try my best to think of a creative way to use them up.
So far, this is my favorite.
Cherry tomatoes, washed and sliced in half.
Good olive oil
Dried herbs
Dried garlic
Sea salt
Lay the tomatoes out, cut side up on baking stone cookie sheet. Season liberally with herbs and garlic. Using marinade brush, dab with a heavy coat of olive oil.
Slowly heat in a low oven, 200• for about 5 hours.
Spoon into jars and fill with olive oil.
Keep refrigerated. Use within a couple weeks.
I’ll be using mine on pizza, and with fresh ricotta and crackers. I think they’ll be delish with some spinach pasta, cannellini beans and Parmesan.
How would you use them? Eat them right out of the jar?
