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If you’ve got a glut of homegrown OR store-bought grape tomatoes this recipe is FOR YOU! These simple oven-roasted grape tomatoes do double duty, serve them as a side dish OR blend them as a base to a homemade tomato sauce.
Try these tasty little grape tomatoes oven roasted with olive oil, salt, and fresh herbs for a unique and fresh side dish. Just one more fresh vegetable idea that you’ll want to tuck away for when you need it!
Like maybe after you ripen green tomatoes in the house at the end of summer?? I know I ALWAYS have a lot of tomatoes in the house in the fall.
Oven Roasted Tomatoes?
YES. Before you ask, you can roast cherry tomatoes or larger tomatoes as well. Just adjust your oven time accordingly.
Large tomatoes should be cut in half OR slices. Lay cut side up on a baking sheet and treated the same way as these grape tomatoes. Cherry tomatoes are a little thinner skinned so maybe don’t need a lot of time in the oven.
Roasted tomatoes as a side dish were new to me and I think they’d be amazing served with these 4 ingredient Teriyaki Chicken Skewers.
My husband and I enjoyed the roasted tomatoes; they’re a nice change up to the regular vegetables we usually enjoy. And definitely different from what I usually do with grape tomatoes which, is just put them in salads.
Homemade Tomato Sauce
If you find that your family doesn’t eat all of them, you can simply puree the leftovers for fresh tomato sauce.
Here’s how to Make Oven-Roasted Tomatoes into Tomato Sauce with a Blender:
- let them cool completely
- pour all the tomatoes into a heavy-duty blender
- puree them
- you can pass them through a sieve if you like but if you use a powerful enough blender they’ll be very pureed and you won’t have to worry too much about it
- warm the sauce up when ready to use, taste it and add spices and salt as needed
- or you can just crush them with a potato masher if you don’t want them blended to bits
How to Make Oven-Roasted Tomatoes into Tomato Sauce with a Food Mill:
- cool tomatoes completely
- assemble your food mill over a saucepan or bowl
- use a screen that will catch all the tomato skins
- pour in the tomatoes and the juices
- use the food mill to grind and sieve the tomatoes for you
- again warm and season as desired
What To Do with Leftover Tomato Peels?
Those tomato peels can be put in the food dehydrator. Once they’ve dried out they’re crispy, you can puree them for a tomato powder that will give you a tomato flavor by the spoonful!
OR what usually happens is that I have allllll the good intentions to get things like this in the food dehydrator and then I eventually give them to the chickens. Because I just run out of steam. And that works fine too.
HELP My Homegrown Tomatoes are Still Green!
Not a problem, friend! A lot of growers in Alaska face this particular problem. In fact, I wrote a post about it, and it has a lot of good tips for how to ripen green tomatoes in the house. No fussing with newspaper or bags or anything like that either; it’s just a simple set up for tomato ripening. Give it a read. And a share?
- 4 cups grape tomatoes
- 1 TBSP olive oil
- 1 teaspoon kosher salt
- herbs, dried or fresh, use any that you like or work for you
- preheat the oven to 400˚
- line a small rimmed baking sheet with parchment paper
- pour the tomatoes on the baking sheet
- drizzle with oil and roll them around on the pan
- sprinkle with salt
- lay fresh herbs on top or sprinkle with dried herbs
- roast in a preheated oven for 10-15 minutes until the tomatoes are just bursting or almost bursting their skins
- serve hot
- refrigerate leftovers
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