Originally posted November 16, 2011

slow-roasted cherry tomatoes

slow-roasted cherry tomatoes by joanie

I'm aflood with cherry tomatoes from my mom. My brown thumb does not come from her. While I struggle to keep plants alive, she is constantly finding that her compost bin is teeming with baby tomato, pepper, and cantaloupe plants. She laughed at my attempt to grow an avocado tree from a seed pierced with toothpicks and suspended in a glass of water. She just tosses seeds in her compost heap and--lo and behold--they sprout!

These slow roasted tomatoes are deliciously intense, like sun-dried tomatoes but milder and thus nicer. Eat them straight or add them to a dish for an intensely sweet tomato flavor.

Ingredients

  • 12 oz cherry tomatoes
  • 1 tbsp extra virgin olive oil
  • 3 gloves garlic, pressed

Directions

Preheat the oven to 225ยบ.

Slice tomatoes in half. Gently toss them with olive oil and garlic. Face them cut-side up on a parchment-lined baking sheet.

Cook for 3 hours.

3 hours

Comments

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  • commented over 12 years ago

    I don't know! I always eat them right away. :)

  • commented over 12 years ago

    Ooohhhh, these sound nice. Do you have a sense how long they would keep?

Adapted from

smitten kitchen

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