I may be early to this, but I love buying tomatoes in bulk and then roasting them to make sauce, adding into an existing sauce, slathering over fresh ricotta or mozzarella cheese, pureeing, on it’s own with some fresh basil … I could go on and on.
I bought these tomatoes at Costco because I love the colorful variety here, but really any small cherry or grape tomato will work just fine.
Ingredients
2 lbs. cherry/grape tomatoes
1/4 cup EVOO
1 Tbsp. coarse ground sea salt
1-2 tsps. fresh ground pepper
4 medium sized garlic cloves, smashed
1 small shallot, sliced
1/2 – 1 tsp. dried Italian Seasoning
1 10×15 baking pan with lip, NOT a flat cookie sheet.
Preheat oven to 350°.
Rinse and drain tomatoes, arrange on baking sheet in single layer. Drizzle with EVOO, sprinkle with S&P and garlic. Mix all together and in single layer, see note*. Sprinkle with Italian Seasoning and sliced shallots and bake for half an hour.
Reduce temp to 300° and continue to bake for at least another 30 minutes, up to 60 minutes at most. You want them very squashed looking, and slightly brown on the skins. Remove from oven and let cool. Place tomatoes in a container, pour all juices and oil on top of tomatoes, cover and refrigerate until use.
I can’t tell you how long they will last, because I’ve never had to figure it out. I always eat them or use them in a recipe.
*My pictures may be a bit deceiving in that I doubled this recipe but stupidly only did it in one pan. I forgot how much juice the tomatoes release and had a little spill, and smoke incident. That’s why I specify to make sure it’s only a single layer of tomatoes, and a baking pan not a baking sheet. You want your pan full of tomatoes, no gaps, but a single layer only.
Jersey Jules 