I thought I would roast these beautiful large cherries but have some questions.
Should I cut the piece where the stem was off?
Do I cut them across or up and down?
Can some of the seeds be removed, and how?
What temperature and how long do you bake them?
Do you remove skins after baking?
At what stage do you salt them or add herbs?
by Ritalynns
3 Comments
You can roast them whole or halve them, it wouldn’t really matter which way you cut them.
I never bother with removing skins or seeds but you could probably run them through a food mill to do both.
Temp and time depends on how much you wanted them roasted. You can do 400 degrees and watch them until they start to blacken. I actually prefer them a little blackened – think “fire roasted”
Salting and adding herbs also probably depends on what you wanna do with them. I will say roasting them will generally make them sweeter, so plan accordingly. When I roast cherries it’s usually for saucing / canning, so I will salt after so I can portion correctly.
I like putting some on the grill when I am grilling steaks.
Good god, they’re cherry tomatoes. Stop over thinking it