Denise W. - Jammy Cherry Tomatoes

Cherry or grape tomatoes (one pint)

Vinegar, white balsamic or sherry (one tablespoon)

Allium, shallots or white onions (1/2 cup)

Minced garlic (two cloves) or lazily use a little garlic powder like me

This is more a flexible method than a strict recipe. Cut tomatoes in half. Place in a 9” square glass baking dish. They will just cover the bottom of the pan. Add the vinegar, shallots, garlic and give it a stir. Bake at 400 degrees for ten minutes. Stir and continue baking for another 10 minutes. Done! The longer you cook, stirring every ten minutes, the thicker the sauce becomes. I do a very jammy version sometimes to spread on bread or crackers. Other times, I stop when there is more liquid and immediately use over pasta or rice.

NOTES: Somehow I grew mostly cherry and grape tomatoes this year and the plants have been alarmingly prolific. I’ve been making this recipe every few days - doubling to fit in a 9 × 13 glass pan (just cover the bottom of the pan with cut cherry tomatoes, would be about 2 pints worth). Then I place in canning jars, refrigerate overnight to completely chill, and then into the freezer they go (straight-sided Ball canning jars in 8oz or 16oz jars can be used for freezing - leave headspace of an inch or so). I have a Breville countertop oven and the pan fits in perfectly with no need to heat up the kitchen using the regular oven. I bet any toaster-oven-type of appliance would work. If the temperature doesn’t go to 400, just use a lower temp and cook a little longer. I’ve even done this method during the winter with sub-par cherry tomatoes from the grocery store.