A recent evening, while preparing dinner, I realized I really do use many of the recipes I’ve posted. Some, exactly as written. Others, in new ways. And more, from my canning and preserving. For instance, in one meal alone, I used my preserved pickled peppers, refrigerator dill pickles, bagel buns and sweet potato fries…and that was just for a meal of burgers on the grill! Imagine what happens when there’s a party at our home. Today, I’m sharing my roasted cherry tomatoes for two reasons.
First…you’re going to need this for tomorrow’s recipe. It happens to be a component of what I’m sharing with you in my next post. See, I’m using one of my old recipes! The recipe you’re going to see is a new one for me, and I’ll be taking it to Fiesta Friday. It will include zucchini, farro, tomatoes and cheese…yummy!
Second…this was a post I did way, way back in the early days of this blog. Not many people have wandered over to view the post. Of course, back then, I had maybe 10 followers. Times have changed indeed! When you take a look at the original page, you’ll see 2 of my 5 “likes ” are from blogger friends I speak of often… Ronit and Angie. 🙂 These are a couple of loyal and encouraging ladies who have stuck by me a long time!
The tomatoes are roasted, slow and low, in the oven for about three hours. The only other ingredients necessary are garlic, olive oil, salt and pepper. They are simple to make, yet add a wonderful dimension to so many dishes. The photos you’re seeing here are from last September. We had such an abundance of cherry tomatoes, that I roasted then stored them in the refrigerator to use in the coming days. They held well, to about the two week mark. They go with so many things… everything from pastas to appetizers to this new recipe. 😉
So take a look, here, at the recipe and you’ll be one step closer to the next meal.