I love cherry tomatoes, but lately, the skins have been so tough, they are hard to enjoy. So I roasted them and discovered that you can easily pinch the skin off once they are cooled. And they are unbelievably sweet and delicious. They go great in salads, casseroles, or as a side dish.
2 lbs. cherry tomatoes, rinsed and dried
olive oil
salt
Preheat oven to 425 degrees
Line a baking sheet with heavy duty aluminum foil
Place tomatoes on roasting sheet and drizzle with olive oil
With your hands, roll tomatoes around, making sure all are covered with oil
Roast in oven for 15 – 20 minutes, depending on size of tomatoes
Let tomatoes cool, and gently pinch the skins off. Store them in a covered bowl, and they will keep in the refrigerator for a week – if they last that long!
