Endless possibilities: Leftover grape tomatoes turn into versatile condiment

Have you ever thrown a few ingredients together and been surprised by how good it turned out? This happened to me when I stumbled on the perfect combination of roasted tomatoes, garlic and seasoning to make what my family now refers to as Jammy Italian Tomatoes.

Everyone in my family likes tomatoes, so I frequently purchase an extra-large container of grape tomatoes at my local club store. However, there are times when we don’t eat them all while they are in their prime. One day, in an effort to salvage the remaining tomatoes, I sliced them in half, added some garlic, Italian seasoning, salt and pepper, drizzled it all with some olive oil and then threw it in a hot oven.

The end result had a texture similar to jam and tasted delicious. It is so good that my family has asked why we don’t have it on hand all the time.

There are endless ways to use this concoction. I first tried it as a base for a quick pizza on top of a store-bought flat bread. Next came sliced kalamata olives, yellow bell pepper, onions and a combination of feta and mozzarella cheese. I get hungry just thinking about it!

I also like to add it to my version of avocado toast for some extra zip. I combine the mixture with mashed avocados before spreading it on my toast and topping it with an egg and some chili crisp. Yum.

We have used it as a spread on a sandwich, thrown a scoop into pasta salad, and served it atop a chunk of feta cheese, cream cheese, or a mound of goat cheese as an appetizer. Try drizzling the whole thing with a little balsamic vinegar glaze if you have some on hand

It is similar to the viral recipe for feta and roasted tomatoes, though a little different. But it certainly could be used in similar ways.

As a homemade item, it doesn’t have the shelf life of store-bought products, so I typically don’t keep it more than a week. But if there is any left at that time, I like to put it in my blender and add a little more oil and vinegar to make a quick salad dressing or marinade for chicken. I usually use three parts oil to one part vinegar for this concoction.

The recipe does call for grape tomatoes, but you can use other varieties of small tomatoes. Grape tomatoes have more flesh and less water than a cherry tomato, so once roasted you are left with a slightly thicker mixture. But don’t let that stop you from using whatever you have on hand. Just be aware you may need to slightly adjust your roasting time to compensate for the additional moisture.

I have made this with multiple varieties of bite-sized tomatoes from my garden. This year I planted three different kinds just so I can make this without having to make a trip to the store. I can’t wait for them to bear fruit!

So the next time you have some bite-sized tomatoes you don’t know what to do with, try this quick and easy recipe. You won’t be disappointed.

• Penny Kazmier, a wife and mother of four from South Barrington, won the 2011 Daily Herald Cook of the Week Challenge. Contact Penny at DhCulinaryAdventures@gmail.com.

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Jammy Italian Roasted Tomatoes

Makes about 2 cups

4 cups halved cherry/grape tomatoes* (see cutting hack)

10 to 12 cloves garlic, or to taste

⅓ to ½ cup olive oil

2 teaspoons salt

1 tablespoon of your favorite Italian seasoning

Preheat oven to 400°F. Place all ingredients in a large shallow pan and toss to combine. Tomatoes should ideally be in a single layer. (If they are stacked you will need to increase cooking time and stir twice in order for them to roast evenly.)

Place in preheated oven for 15 minutes. Stir and continue to cook for 10 to 15 more minutes. Remove from oven and allow to cool. Place in a sealed container and refrigerate until ready for use.

* Tomato cutting hack: Place tomatoes between two deli container lids and slice between the lids using a sharp or serrated knife.

— Penny Kazmier

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Penny’s Tomato Cutting Hack

Step 1: Place grape or cherry tomatoes between two deli container lids.

Step 2: Slice between the lids using a sharp or serrated knife.

Step 3: Enjoy your halved grape tomatoes in a fraction of the time.