Roasted Cherry Tomatoes

My favorite thing to do with end of season cherry tomatoes - I cut them in half (green ones too!) and roast with olive oil, salt and pepper (sometimes I'll put italian seasoning on) at 350' for a couple hours. It's SO good - I put it on anything I can think of, tonight it'll be over creamy polenta. 

I make this any time of the year with store bought cherry tomatoes and it's delish - but of course using home grown tastes the best! 

You can also freeze this, I put in small freezer bags and squeeze out as much air as possible (using my straw method - close the ziplock around a straw and suck out all the air, remove the straw and quickly seal the ziplock to close).