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?
Printoven roasted sun gold tomatoes
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
Ingredients
- 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
Instructions
- 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.
Comments
Laney (Ortensia Blu) says
Lucky you to have so many tomatoes to play with! Oven roasted tomatoes is a favorite in my house, done right in a skillet with good olive oil, add cooked pasta, some mozzarella, parmesan, a bit of basil and it’s only 1 pot and 1 pan to clean!
Emilie says
Mmmm… I like that you roast your tomatoes in a skillet. I’ll have to try that next time. I have one of those high sided cast iron pans, which would be perfect for this. And yes- 1 pot & 1 pan to clean! That is crucial (especially when there’s no one around to help!) xx
Jessie Snyder | Faring Well says
Something about roasting tomatoes makes me want to sit down with a fork and eat them all straight from the oven. I love how you just prepare them on their own here – it really is the best way to enjoy these I think :). And that golden color – so beautiful! <3
Jennifer @ Delicious Everyday says
I’m thinking of a simple pasta dish right now, or perhaps toss some in my salad? Either one, I’m sure these roasted tomatoes will make it absolutely delicious! :)
Alice @ Hip Foodie Mom says
These tomatoes are the loveliest things ever!!!! I love roasting tomatoes. . and I love your purple basil!!! so pretty! I’m currently not harvesting anything but making it out to the farmers market as often as possible before winter hits here in Wisconsin. :)
Emilie says
Thanks, Alice! I know, it’s squirreling season for sure. Soon we will be freezing out butts off ;) And then, it’s back to shopping at the grocery store for sub-par produce wishing for spring! x
Allyson says
An abundance of tomatoes is such a lovely problem to have. I have tons of romas I roasted with thyme earlier this summer living in my freezer that I can’t wait to break into this winter.
Emilie says
Agreed! Mmm… I can almost smell your roasted tomatoes, by the way (not frozen lol) as thyme is one of my favorite herbs. xx
Sofia | From the Land we Live on says
So gorgeous!! Our currant tomatoes are still going strong. I picked enough to make 2L of BBQ sauce last week, but I’m so glad you shared this – it’ll be the fate of the next batch :)
Emilie says
Sofia, that’s a wonderful idea. I never though to make homemade BBQ sauce with tomatoes. And with sun golds, it would be the ultimate color too. Thanks for the tip ;)
Pamela Green says
I never thought to make my own roasted tomatoes! You are so creative and these looks divine and you know exactly what’s going into the recipe versus a can.
Emilie says
Pam, they’re the best. And I’m not just saying that! The flavor becomes more intensified, and the juice it releases makes the best ‘sauce.’ Oh, and yes- it sure does beat the can! xx
Elaine @ foodbod says
I love roasted tomatoes, I roast tray after tray of them! These golden tomatoes look beautiful :)
Emilie says
Elaine, I’ve just discovered sumac. I’ve heard of it before, and have always been intrigued, but never used it. I have a small jar that’s been sitting in my spice cabinet. I sprinkled some on a few roasted veggies the other night and wow! It’s life changing. It reminded me of your harissa/rose petal/Middle Eastern spice adventures ;) I bet a little sumac sprinkled on roasted tomatoes would be fantastic…
sue|theviewfromgreatisland says
Those colors!!
Emilie says
A feast for the eyes! Cheers, Sue! xx
Laura (Tutti Dolci) says
Sun golds are the best, I would devour these!
Emilie says
Aren’t they? I know I’ve been going on and on about them lately, but sun golds are really are worth celebrating. I think I prefer them to the red ones! They’re just so sweet. We like to eat them straight off the vine while still warm from the sun…
Melinda says
I know what you mean about eating them right off the vine! I did not take me long to understand that I could not send on of my boys out to pick the sun gold….when I did, only a handful ever made it back into the house for me to use!
Emilie says
Aren’t they delicious? I’m ruined forever. :)
Ruby88 says
I love the simplicity! Going to try tossing this in some whole wheat pasta maybe with some fresh mozzarelle!
Emilie says
Yes! It makes the best, simple dinner. Don’t forget the basil (regular is fine)! The herby flavor ties it all together.
Ruth Wilfong says
Next spring I’m going to plant some of these tomatoes. Planning ahead!
Emilie says
Hi Ruth, I have to tell you- I’m not very good at gardening. Luckily, sun golds are incredibly low maintenance! I have two plants, and that was more than enough. Once you grow your own, you’ll be super spoiled and never buy them from the store again ;)
Maia says
Yum!! Would love to soak this up with your sourdough
Emilie says
I’m baking some in the oven as we speak! I’ll bake a loaf the next time I see you. It won’t stand a chance ;)