Recipe(tried): Ideas for Angie's grape tomatoes

Hi Angie - I use grape tomatoes in quickly saut ed/stir-fried foods all the time, especially in the winter when grape tomatoes are the only good tomatoes you can buy, and they work great. They only take a minute or two to cook, and they are perfectly cooked when a few of their skins start to split. Add into a zucchini, onion, garlic and herb saut ; or saut with shallots and blanched green beans and herbs; or saut on their own with garlic and herbs (I like this with steak).

I also oven roast them and then freeze them so I have some on hand all the time (takes a little time, but worth it). I cut them in half and place cut side up on a baking sheet, then drizzle or brush lightly with olive oil, salt and pepper. Then I put them in the oven at 200F degrees until they are shriveled up and most of the liquid has evaporated out of the center, but they are still pliable (depends on the size - probably 1-1/2 hours up to 3 hours for grape tomatoes, depending on your oven). I cool them completely and then stick the whole baking sheet right in the freezer for an hour or so. This keeps them from sticking together in one big clump so you can take a few out of a Ziploc bag or Tupperware container a little at a time whenever you want to use them (pasta, homemade pizzas/foccacia, etc.). If you have a ton, you might want to consider preserving some of them this way for the winter.

Hope this helps!!