Roasted Cherry Tomatoes

My kitchen overflowed with cherry tomatoes last week as my 2 plants hanging halfway off the deck have finally decided to produce! The plants look like they are ready for the compost heap, but after inspecting the trailing vines, I found lots of bright red tomatoes that were sun ripened and ready for picking! What to do with all these little guys? You can only eat so many salads! Then I remembered something I read on Pinterest... here we go again...

The tomatoes were cut in half, placed on a piece of parchment paper on a baking sheet cut side up, drizzled with olive oil (just a tiny little bit!), sprinkled with sea salt and roasted at 200 degrees for about 4 hours. It was almost overnight, but thanks to DH, I turned them off before going to bed!
The next morning, I put them in a jar (Oh, dear! They shrunk up so much that they fit into a small jar!!) and covered them with olive oil (thanks to my son-in-law for Trader Giotto's). I added a large clove of garlic, sliced, and a few sprigs of rosemary. You can sprinkle them with herbs as they are baking, if you prefer. The little jar is still sitting on the counter, but I haved used them several times this week.

One night, I tossed them into olive oil, red pepper, parlsey, garlic, shrimp, lemon juice and a dash of white wine. Cooked this until the shrimp were done - about 3 minutes - and tossed with angel hair pasta. YUMMM!

Another day, I added the drained tomatoes to a turkey and mozzarella panini. And finally, I added them to stuffed tomatoes. Don't laugh, the roasted tomatoes added a new dimension to the baked stuffed tomatoes. The roasted tomatoes are sweet and almost caramelized. They make a great addition to many dishes... use your imagination and enjoy!