Cherry Tomatoes Tasty Herb Roasted Bites



All summer long my family and I have enjoyed the bounty of 2 Cherry Tomato plants. One, a yellow cherry was so sweet it was like candy and the other, a Christmas cherry bought for the girls was a tart, tangy bite of summer heaven.

We spent many a happy afternoon harvesting.  One for the basket, one for us. Is there anything better than popping a fresh from the vine, warmed by the sun cherry tomato right in your mouth? Nope, it is pure bliss I tell you!

But by the time the first part of October rolled around, I was looking for a way to preserve some of that heaven without having to buy or borrow a dehydrator. That’s when I came across a wonderful recipe posted on thetanglednest.com. I took her idea and like most recipes, I modified it to suit my needs.  Here’s what I did:
Rinse Cherry Tomatoes
Half
If desired you can scoop out the seeds with a small melon baller. (I opted not to do this step because there was hardly anything left by the time I got the seeds out.)
Spread them out cut side up on a baking sheet lined with parchment paper if you’ve got it on hand.
halved cherry tomatoes

 
Spoon Olive Oil/Herb Mix over tomatoes. (Recipe below).
Sprinkle with Sea Salt and a dusting of fresh black pepper.
 
salt peppered cherry tomatoes
 
The smell of the Olive Oil/Herb mix had my hubby asking me what I was making, and my daughter thought I was making my homemade Marinara sauce. That was before I had put these beauties in the oven, so be prepared for these tomaotes to go quickly when they come out of the oven!


Roast in a 300 degree oven for 30-45 minutes, or until colored & dry just a bit, not dehydrated. I baked mine for the full 45 minutes, checking every 5 minutes after 30 minutes. Don’t bake more than an hour.
 
herb and garlic bites


If you are lucky and have enough tomatoes on hand you can cool these and them pack them in freezer jars to save a bit of summer for later. I didn’t get that chance, but these tomatoes have a long refrigerator life, staying yummy for several days as we nibbled away on them.  These Tasty Herb Roasted Bites are an easy way to preserve your bounty.
Enjoy!
 
Olive Oil/Herb Mix Recipe:
1/3 cup Olive Oil
1 clove garlic, minced
2 tsp. chopped Thyme or Oregano or Basil or a combo.
Fresh black pepper to taste



14 comments

Ashley B said...

Yumm!!!! We had more tomatoes from our garden this year then we knew what to do with! I'm saving this recipe!

Ellen said...

Yum! Those look good to me!

Lisa Weidknecht said...

Yay, a recipe I can do in my diet!! Thank you! Can't wait to try it.

Alison Shaffer said...

those look sooooo good. we grow tomatoes, but this year no cherry ones. Love your recipe. I can almost smell them!

SHANNON JOHNSON said...

Thank you for sharing, I am going to pin this and try this out next summer. Sounds really good.

Lindse94 said...

We had so many cherry tomatoes last month and nothing to do with them, wish I had this idea!

Linda said...

Hi Ashley,
You will love how easy and yummy this recipe is!
Thanks for stopping by.

Linda said...

Ellen,

I am still eating on mine. They are that good!
Thanks for visiting.

Linda said...

Alison,
This recipe will work with larger tomato varieties as well, but you will probably want to scoop out the seeds 1st.
Oh, yeah they smell divine!!
T

Linda said...

Hi Shannon,
They are really an easy, yummy way to do something with your tomatoes.
Thanks for the visit and the pin!

Linda said...

Hi Lisa,
Glad you found it helpful. Best wishes on your diet. I really need to follow your lead and start cutting back on carbs now!
Thanks for stopping by.

~The Bargain Babe from *Zucchini Summer Blog* said...

I bet those are so good!!

Rhonda K said...

I can't wait to try these! Thank you

Linda Kinsman said...

Hi Rhonda,

I know you will love them!

Thanks for stopping by!