:: what I did

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.

I found a recipe on All Recipes for a simple & quick pizza crust, I mixed it up according to all of the directions 

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.

So there you have it, what I'll be doing later today....roasting more garden fresh tomatoes.

Happy Cooking

Carrie