Roasted Balsamic Cherry Tomatoes
  • 2 pd. of whole cherry tomatoes, any variety, any color
  • ½ cup extra-virgin olive oil
  • ⅛ cup balsamic vinegar
  • ½ tsp. lemon juice
  • sprinkle of herbs of your choice, optional
  1. Wash and halve tomatoes. Depending on ripeness, either squeeze out seeds or scrape out with knife. If the tomato has a large stem blemish I will trim it off, otherwise I let it be. Put tomatoes in large non-reactive bowl.
  2. Combine the rest of the ingredients and pour over tomatoes. Stir well so the marinade gets in all the nooks and crannies.
  3. Cover bowl and let marinate in refrigerator for at least 2 hours stirring every 30 minutes.
  4. Heat oven to 200 F.
  5. With a slotted spoon, place tomatoes on large rimmed cookie sheet on rack in middle of oven.
  6. At about the 3 hour mark start checking for desired dryness. Since I usually use mine for pizzas and pasta I like them on the juicier side.
  7. Remove from oven, let cool to room temp.
  8. Label quart size freezer bags, fill with roasted tomatoes. Try to push as much air out as possible, seal, pop in freezer.
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