Our resilient sun golds refuse to give up.
Although the seasonal calendar says fall, they’re still multiplying by the day. It’s quite impressive. I picked the last of them on a recent sunny afternoon, and they’ve been nesting in a bowl ever since.
Waiting for me.
One of the easiest things to do with a large batch of tomatoes, is to roast them. You don’t have to cut them up or get rid of the seeds; simply pile into a pan and toss with butter, garlic, and fresh basil. I used the last of our purple basil from the garden.
Roast for about 25-30 minutes at 425 F, and that’s it! I did the whole thing in my countertop toaster oven (PS- stay tuned for a really cool giveaway coming up soon).
There are a few different ways to roast sun golds or cherry tomatoes:
- Spread out evenly onto a rimmed sheet pan, with room to groove
- Piled on top of each other in a 9×13-inch baking pan, snug as a bug
Each method will produce different results. #1 will get you intensely roasted, almost sticky tomatoes. #2 will get you roasted tomatoes with more juice, as indicated in the photo above.
Pick your poison.
For this recipe, we’re going with #2, for no particular reason other than wanting to mop up the extra tomato juice with homemade toasted sourdough.
Try these roasted sun golds served warm, on sandwiches with fresh mozzarella and prosciutto. They’re great folded into omelets too. My favorite preparation is with penne pasta and parmesan cheese for dinner…
And don’t forget to freeze whatever you don’t eat for future meals.
What are you harvesting these days? Have any veggies that need to be used up?Print
- 2 lbs sun gold tomatoes (or cherry tomatoes)
- 2 cloves of garlic, thinly sliced
- 2 tbsp butter, cut up into pieces
- generous handful of fresh basil (I used purple basil)
- coarse salt and freshly ground black pepper
- Preheat your oven to 425 F. Line a 9×13-inch pan with parchment paper.
- Add the tomatoes, garlic, and butter to the pan. Drizzle with olive oil and season with salt and pepper. Toss well with you hands. Top with basil.
- Bake for about 25-30 minutes or until the tomatoes burst and lose their shape.
- Remove from the oven and serve as desired.
- Freeze whatever you don’t eat, up to 3 months.