Slow Roasted Cherry Tomatoes
Tomato season is on the rise and I plan on taking full advantage of these plump gems for as long as I can!
I never thought I could naturally heighten the sweetness of summer tomatoes until I tried slow roasting them. Slow roasted tomatoes couldn’t be easier to make and while you may get impatient and be tempted to stop them halfway through cooking, just let them do their thing as their sugars caramelize into a flavor bonanza for your mouth. I know, I know, I’m asking you to put your oven on in the summer for up to THREE hours, but the temperature is so low you won’t even notice. Besides, the outcome will make you think of tomatoes in a whole different light. They are one of my go-tos for adding a kick of flavor to virtually anything: salads, pasta and pesto, a cheese plate, or topping off a crostini of fresh herbed goat cheese and a few drops of aged balsamic.
Slow Roasted Cherry Tomatoes:
Preheat oven 250°
1 Pd. (approximately 1 overflowing pint cherry tomatoes) cut in half from top to bottom
1 Tbsp. extra virgin olive oil
2 Cloves minced garlic (optional)
Sea salt & pepper
In a bowl combine tomatoes with olive oil. Spread tomatoes, cut side up, on a parchment or tinfoil lined baking sheet. Sprinkle lightly with salt & pepper.
Cook for 2 to 3 hours, depending on how dried out or juicy you like your tomatoes to be. The longer you cook them the more caramelized and, therefore, sweeter they will be.
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