Roasted Pomodorini (Cherry Tomatoes)

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Earlier this spring we got a little (or a lot) carried away when we planted tomatoes in our garden, resulting in an overabundance of pomodorini (cherry tomatoes). (Pretty sure we’re not the only ones.) We’re keeping up with our regular tomatoes just fine, but these prolific pomodorini – holy smokes!

In my quest to find the best way to preserve these little beauties, I stumbled upon a winner of a method. However, they come out so delicious this way, they might not even make it to your freezer!

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Here we go …

  1. Rinse cherry tomatoes
  2. Line a baking sheet – or two – with parchment paper
  3. Slice tomatoes in half and place cut side up on the parchment paper
  4. Sprinkle with finely chopped fresh oregano, minced garlic and fine sea salt
  5. Drizzle with extra virgin olive oil
  6. Roast tomatoes in a 300° F oven for 30-35 minutes
  7. Serve immediately or let cool and freeze to use in recipes later.

They roast up beautifully caramelized and are delicious!

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pamela orancePamela Haack creates and hosts boutique-style small group tours, artists’ workshops and retreats that are a combination of the very best of Italy: the exciting and the peaceful, the popular and the secret, the talked about and the never-heard-of-before. From art experts and operettas to authentic cooking classes and ancient Etruscans, Pamela helps guests experience the spectacularly beautiful, endlessly interesting cities and countryside of Italy in an up-close and personal way – off the beaten strada.

Pamela is also the author of Top 10 Favorite Etruscan Sites. She lives with her husband, Lou, in Umbria, Italy.

 

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