Too Many Cherry Tomatoes? Make THIS Freezer-Friendly Cherry Tomato Pasta Recipe! Freezer Meal Prep

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Pick off the stems from the cherry tomatoes and rinse them in water.

Prepare a strainer and bowl to clean the tomatoes, checking for any bad spots.

Get hot water going for the pasta and bring it to a boil.

Preheat the oven to 400° F.

Dice two shallots and place them in a 9x13 Pyrex dish.

Add olive oil to the bottom of the Pyrex dish to coat it.

Add the cleaned cherry tomatoes to the dish and drizzle more olive oil on top.

Stir the tomatoes to ensure they are well coated with olive oil.

Add about a tablespoon of Italian seasoning, salt (about 1/4 to 1/2 teaspoon), and black pepper to the tomatoes and stir again.

Add approximately 5 cups of cherry tomatoes to the dish, which is about two pints plus a cup.

Optionally add a whole 8 oz block of feta cheese in the middle of the tomatoes, or use crumbled feta later after baking.

Add minced garlic to the mixture and stir.

Add fresh thyme on top of the mixture, if desired, and then place the dish in the oven.

Bake the mixture for 30 minutes.

While the tomatoes are baking, cook the whole grain penne pasta according to the package instructions (9 to 10 minutes).

Add salt to the boiling pasta water before adding the pasta.

Check the pasta after 9 minutes and stir it.

Prepare freezer meal containers for storing the finished pasta dish after cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens