Roasted Sweet Tomatoes

I don't know if any of you have found these tiny, super sweet tomatoes at the farmer's market this season (I get mine from the Graber Organic FarmsCSA), but if you see them, snatch them up! This recipe for roasted tomatoes is super simple & perfect for canning. I buy the tomatoes by the pound, can half, eat some fresh from the oven, and serve some on bread topped with a little mozzarella & fresh basil. Mmm, mmm!

Tomatoes (very small like cherry, grape, or small Romas)
Olive oil
Garlic cloves, peel still on
  1. Preheat oven to 250 degrees.
  2. Wash tomatoes & cut in half.
  3. Arrange cut side up on parchment covered baking sheet with 1 or two cloves garlic.
  4. Drizzle a little olive oil over each tomato half.
  5. Bake about 2 1/2 to 3 hours.
  6. Remove from oven & smash garlic with a fork then stir gently to distribute garlic.
To Can:

  1. Fill 8 oz. or smaller jars with tomatoes.
  2. Mix leftover pan juices with enough olive oil to cover tomatoes & add 1 T bottle lemon juice or vinegar. (yes, I know I'm not supposed to can in oil, but I do anyway. I use 4 oz jars, though.)
  3. Pressure can at 5 pounds pressure for 10 minutes.
  4. Save to bring the flavor of summer to a cold winter day.
COOK'S NOTE: You can do this with larger tomatoes, but only slice them in half. You want them to act like little "cups" holding the juicy sweet interior. You may have to bake for longer, but pay attention when you do the smaller ones & you'll know what they're supposed to look like when They're done.