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
