Well there’s no denying the seasons are changing. Our temperatures have finally dipped and we are enjoying the relief of cooler days, and even cooler nights. But, we still have plenty of cherry tomatoes to enjoy! The plants are still producing, the fruit is still tasty, and our appetites are still hungry.

So, what do we make when we’re not quite in that peak-summer-fresh-tomatoes-all-day mood, but we still want to enjoy those sweet sunshine-y treats? We turn on our ovens and roast them, of course (or make a slow-simmering sauce, like this one from Marcella Cooking Stuff)! We’ve posted about roasting tomatoes before, but we thought it was time to revisit and refresh, and offer a little more info on the subject in less of a “recipe” way, and more of an “idea” way….as in, we aren’t going to give you measurements because, really, you don’t need them! Use whatever size pan or baking sheet you have, and however many tomatoes you have on hand. The more the merrier, we think, but even if you only have half of a pint (because you ate the other half on your way home from the store? Maybe?) it’s worth trying!

There are two simple methods we like to use when roasting tomatoes. One results in a decidedly delicious, oh-so-juicy, almost-sauce while the other gives you a sun-dried tomato effect that is, admittedly, more versatile (and great for freezing). Both fill your kitchen with a “cozy” (it IS fall, remember?) tomato aroma that will leave you anxious for more tomatoes, and both are well worth making on repeat. So, here are the methods, in no particular order, for the perfect seasonally transitional tomato treat: Roasted Tomatoes

Method 1: Olive-Oil Roasted Cherry Tomato (Sauce)

Fill the bottom of a glass baking dish with cherry tomatoes (stems removed). Pour enough olive oil to come up about 1/4-1/2 of the way up the tomatoes (depending on the size of baking dish you’re using and the amount of tomatoes you have, this will likely take a few tablespoons, up to 1/4 cup oil - see second photo above). Season with salt and pepper. Tuck in a few garlic cloves and/or sprigs of herbs you like. Place in a preheated 425F oven and roast until the tomatoes have split, releasing their juices, some are browning, and a beautiful bubbling caramelized-brown edge begins to appear around the side of the dish. You’ll be tempted to take it out before that browning around the edges starts, but it’s worth the wait! This will take about 20 minutes - give the dish a few shakes during that time.

To get an idea of how you could turn this into a sauce for pasta, see Cherry Tomatoes, Two Ways, With Pasta. Basically, just toss with pasta (and parmesan cheese, butter, and pasta water). To use with a pizza, either spoon a few tomatoes on as-is, or crushed, or try blending it to create a sauce. This would also be good with an addition of pork meatballs…

Method 2: Oven Roasted Cherry Tomatoes

This method is tried and true, but does require slightly more work in that you need to halve the tomatoes. So, remove stems and halve cherry tomatoes. Place on a rimmed baking sheet with just a drizzle of olive oil, salt and pepper. You can also add in a few sprigs of fresh herbs or sprinkle of dried, and garlic if you like. Place in a 400 degree oven and roast until they begin to shrivel, lightly brown, and become very fragrant (See image above).

Because Method 2 is less saucy than Method 1, we find the resulting tomatoes to be slightly more versatile: use as a topping for eggs, meats, pizza, roasted squash, on a mixed sheet pan of other roasted veggies….toss in with a green or grain salad, or pasta….put in a sandwich or wrap….roughly chop to make a spread or dip….use as a delicious garnish on soups or dips…..freeze for later…..bake into breads or scones….you name it (no, really, tell us how you use them!)!

BONUS Method 3: Oven Dried Cherry Tomatoes

Why not take it one step further and make something akin to a sun dried tomato (without the wait)?! Perhaps the most versatile of the roasting methods, this is not unlike our Tomato Crisps, in that you roast them low and slow, but unlike the crisps we made, take these out before they….well, crisp. Slice cherry tomatoes in half and add any seasonings you like. Place on a sheet pan in a 225F oven, roast for 1 hour, turn off oven, and then let sit in the warm oven overnight. These would be great for adding into savory baked goods, not unlike how you would incorporate dried currants or other berries.

Ok, now roast away and let us know what you think: perfect fall food?