I like to shop at Costco and I usually make a stop there every other Thursday. One of the items on my repeat list is the 2 pound package of what I call cherry tomatoes. I don’t think thats what the name is on the outside of the package, but they are the small ones the shape of a cherry…you get what I mean. I like to roast them in my oven, with a bit of garlic, balsamic vinegar, maple syrup and a dash of pepper. I use a jelly roll pan, thats the one that looks like a cookie sheet with edges. I put a silicone mat in the bottom to prevent anything from sticking to the pan, since I don’t use any oil when cooking. The silicone mat makes it easy to just lift the sides and pour them out without any mess. Once they are finished roasting I like to put some in my food processor and puree them into a tasty, healthy, plant based salad dressing. I store my balsamic tomato dressing in the refrigerator. The rest of them I usually pop into a refrigerator container and use them whole on salads, in pastas, as a pizza topping, and in veggie bowls, the possibilities are probably endless. Let me know what your favorite uses are.
A tasty addition to salads, pastas, pizzas, and veggie bowls, as well as a delightful pureed salad dressing.
- 2 lbs cherry tomatoes
- 1 teaspoon minced garlic
- 1 1/2 tablespoons balsamic vinegar
- 1/2 teaspoon maple syrup
- pepper to taste
- Heat oven to 350°
- Clean and rinse tomatoes, cut in half lengthwise and place in a container
- Mix together garlic, vinegar, maple syrup and pepper.
- Pour mixture over tomatoes
- Pour tomato mixture into jelly roll pan (lined with silicone mat if desired) and spread them out.
- Cook for 15 minutes and then rotate the pan and cook for another 15 minutes.