Wednesday, July 11, 2012

Roasted cherries

Noticed the pile of cherry tomatoes on the cutting board, and knew there were many more on the vines. For an easy solution to this overload, I sliced the already picked ones in half, laid them one layer thick on parchment in a sheet pan, drizzled olive oil, salt and pepper over them, and placed them in the countertop convection oven on 425. Turned them around after about 15 minutes and turned it town, then left them alone for a few minutes more till they turned nice and chewy and caramelized, as you see below.

The only problem is that they are almost too sweet. Not sure yet how I will use them, but I know I will do this again if we get more than we can eat right away.