Makes about 4 cups
Buy fresh organic cherry tomatoes if possible and feel free to use the golden or orange varieties; they taste slightly different (sweeter, less acidic) and add color and excitement. Stay away from the pear or grape versions. These are meant to show off their unusual shapes and are best enjoyed raw.
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
½ teaspoon dried oregano
1 teaspoon kosher salt
Pinch fresh ground pepper
3 pints cherry tomatoes
Preheat the oven to 350°F.
Combine all ingredients in a large bowl and toss to coat the tomatoes. Spread out on a roasting pan and roast until the tomatoes start to shrivel and blister, 10 to 12 minutes.
Transfer the tomatoes, their juices, and any bits that are stuck to the pan to a rigid container with a tight-fitting lid. Refrigerate for up to 1 week. To freeze, label and date quart-size resealable freezer bags. Turn the top inside out and spoon the tomatoes into the bag. Squeeze the bag to release any air and seal. The tomatoes will keep, frozen, for up to 2 months.
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