We are harvesting several cups of cherry tomatoes every day. A couple of Early Girls are ripening each day and it won’t be long before we pick our first Roma tomatoes. When we are over run with Early Girls and Romas, I make and can spaghetti sauce and salsa. I freeze a lot of our cherry tomatoes, but when I run out of room in the freezer, I broil them with fresh herbs and top them with cheese. Then I sit back and watch as my kids make a cookie sheet full of cherry tomatoes disappear.
This recipe is inspired by Oven Roasted Cherry Tomatoes.
A fast and easy recipe for broiled tomatoes.
- 1 pint of cherry tomatoes
- 2 Tablespoons olive oil
- 4 cloves garlic minced
- 1 Tablespoon fresh basil, minced
- 1 Tablespoon fresh oregano, minced
- 1 Tablespoon fresh thyme, minced
- 1/2 teaspoon pepper
- ~1/4 cup grated cheese (optional)
- Set your oven heat to broil.
- While your oven is heating up, slice tomatoes in half and place on a baking sheet, cut side up.
- Mix oil and spices together in a small bowl. Brush each tomato with a dab of the mixture.
- Broil for 6 minutes.
- Remove and top each tomato with a bit of cheese. Broil for one more minute.
Most of the tomatoes disappear as soon as they come out of the oven, but leftovers can be refrigerated. The leftovers are good eaten cold or warmed for 10 seconds in the microwave.
How do you like to prepare your cherry tomatoes?
For more ideas on how to cook up your excess tomatoes, visit $5 Dollar Dinners.