There are two varieties of cherry tomatoes I plant in my garden every year–Sun Gold and Sweet 100. They are both so sweet and tasty, fun to snack on right off the vine and wonderful tossed into pasta. The one thing they are not so good for is making sauce (too sweet, too seedy). So at the end of summer when they are growing faster than we can eat them, I’ve found the best way to preserve their delicious flavor is to slow roast them and then store in olive oil.
Last week I tackled the surplus of just the Sun Golds (I’m hoping to get to the Sweet 100s this week). After picking several baskets full I sliced them all in half, spread them out on trays lined with parchment paper (until I ran out and switched to foil), misted them with good olive oil and sprinkled (very lightly) with salt. Some people like to add in herbs or garlic too, but I like mine plain and simple.
Then I put them in the oven at 220F for a couple hours until they were shriveled up but still had a little juice left inside (chewy as opposed to crispy). Then I crammed them into jars and covered in olive oil.
Now when we’re in the dark days of winter we’ll still have memories of the fresh taste of summer.