Although organic cherry tomatoes tend to be plentiful during the summer, I noticed them on sale in late fall and more recently before and after Christmas – so I had to buy a few containers. We like to use sun-dried tomatoes on pizza, in pasta, sauces and other dishes but it’s not always easy to find organic ones and they can be expensive. Why not roast your own? This recipe is super easy to make and has more flavour than any store-bought variety I’ve ever had. When I made bruschetta with them, it was gobbled up in a flash.

Oven-Roasted Organic Cherry Tomatoes

Ingredients

30 oz               organic cherry tomatoes (3 small containers/284 g each)

4                      cloves organic garlic, chopped

4                      bay leaves

8 oz                 organic olive oil  (250 ml)

salt, ground pepper, dried thyme to taste

Method

Preheat oven to 250° C. Wash tomatoes and slice in half. Arrange cut side up on tray. Season with salt and pepper. Roast about 2 hours until shrivelled. Cool.

Mix oil, garlic, bay leaves and thyme in bowl. Stir in cooled tomatoes to cover. Enjoy!

If you’re not eating them right away, place in a sealed container in the fridge. Oil will solidify, which can make it more spreadable for some dishes. Otherwise, if you want it to liquefy, let it come back to room temperature.