Here's what I did with my abundance of cherry tomatoes.
First I sliced them in half and layered them on a parchment covered cookie sheet,
drizzled them with a little olive oil, added salt & pepper and some garlic powder { I didn't have any fresh on hand }.
I baked them in a 375 degree oven for about and hour or until they looked good and roasted.
Oh my.....My house smelled absolutely divine....mouth watering.
and then rolled it out to fit my cast iron pizza pan {love it...a gift from a neighbor who owns a pizza pub}.
Then I simply brushed on more olive oil, added my cheese, tomatoes & some fresh basil from my deck herb garden {I will share soon}.
I baked it at 375 until the cheese was nicely colored & bubbling {very exact directions huh} A professional chef I am not.
Here it is all ready to be eaten up by me. Now to be honest this was quite bland as I didn't add enough basil or other spices to the actual pizza,
so I would suggest spicing it up with whatever spices appeal to you. When I reheated it the next day I added some salt & pepper,
a little fresh oregano & more basil....that really did the trick...Yum-O. The crust was pretty good...
but when I have more time I will try a whole wheat crust recipe.... in a rush this worked just fine with a few simple ingredients.
It musn't have been too bad though because I had three pieces....I can never stop at just one. I loved the flavor of the fresh roasted tomatoes,
sweet & tart...yummy. I just picked more cherry tomatoes yesterday, so this recipe will be coming to my kitchen again soon....
with a whole wheat crust and more spices of course. I also froze the left over roasted tomatoes for future recipes.
Happy Cooking
Carrie