I planted 4 varieties of cherry tomatoes this year and am happy to have these little gems in shades of red, orange and yellow. Other than tossing in salads, my favorite way to eat these is to roast. Put them on a baking dish, drizzle with olive oil, salt and pepper. Roast at 375 until they are shriveled. I keep them in the fridge or toss them in the freezer to use later. Here's a few ways to use the roasted tomatoes:
- toss with angel hair pasta and sauteed garlic. Top with parmesan cheese. To make it even more healthy, use a multi-grain or whole wheat pasta.
- do the above pasta and add in kalamata olives and feta cheese for a greek version!
- use as a bruschetta topping
- toss a few in scrambled eggs