It happens all too often… you buy the pint of cherry tomatoes, use a few in your salad, and the rest end up wrinkly in the fridge a week later.  Well think twice before tossing those not-so-salad-worthy tomatoes because they are the perfect candidates for a delicious second life. 

Roasting tomatoes concentrates the sugars and intensifies the flavor, creating an earthy & sweet pop.  Roasted tomatoes are great as a side dish, in eggs or quiches, added to soups or stews, or turned into a tangy veggie dip.  You can also freeze them for use at a later time.

To roast your left over cherry tomatoes, simply preheat your oven to 350˚.  Wash and dry your tomatoes, place on a baking sheet, drizzle with olive oil and a sprinkle of salt and pepper.  You can also toss on some aromatic herbs like thyme or rosemary, or a few garlic cloves.  Roast the tomatoes for 20-30 minutes, until they have split open and are beginning to shrivel and caramelize.