Cherry Tomatoes Tasty Herb Roasted Bites

by Linda A Kinsman, Friday, October 26, 2012

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 I took her idea and like most recipes, I modified it to suit my needs.  Here’s what I did:
Rinse Cherry Tomatoes
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.
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

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