Set it and forget it. That catch phrase just appeals to me. Its the typical storyline; working mother raising a family and garden, trying to enjoy little moments and savor and preserve the bounty, somehow that last bit gets lost in chores of laundry, dusting, baths and watching Calliou.

This past weekend though I was able to morph 4 cookie sheets of beautiful juicy sungold tomatoes to a delicacy. I was able to set it and forget it– well forget it for a few hours.

And what to do with them? Namely, anything. Toss in a salad or pasta salad, top a pizza, or store them in the fridge covered in olive oil, laying them over chicken, salmon, tuna or mixed vegetables. I put them… in my mouth.

If you’re the type of person that can execute self control and not eat them all you can also freeze them.

Oven Roasted Tomatoes

Cherry, grape or small Roma tomatoes

Garlic- a few cloves pressed or whole (if left whole you can spread the roasted garlic on bread)

Olive oil

Herbs such as oregano, thyme, or rosemary (optional)

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise. Drizzle with olive oil, just enough to make the tomatoes glisten. Toss with garlic and herbs. Arrange on a parchment-lined baking sheet with cut side up. 

Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking. If you are freezing for later use, after they are cool place in freezer still on the baking sheet and allow to freeze, then bag up. ENJOY!