Slow-Roasted Tomatoes

Slow Roasted Cherry (or other) Tomatoes

1 pound cherry, grape or currant tomatoes, halved (or any tomatoes)
6-12 cloves garlic, peeled or unpeeled
2 tablespoons olive oil
Salt and freshly ground pepper

Preheat the oven to 250F. Toss the tomatoes and garlic with the olive oil on a baking sheet, and sprinkle with salt and pepper.  Roast for 2-3 hours.  Tomatoes will be shriveled and concentrated but not leathery.  Allow to cool and peel the garlic cloves. Enjoy immediately (ideas below) or store in a jar in the refrigerator topped with olive oil.  Tomatoes will keep in the refrigerator for up to a week.  For longer storage, freeze in jars, containers or freezer bags.

These are great mixed into pasta salads or pasta dishes, added to a grilled cheese or a BLT, etc.  Or you can dice them and add to almost any savory vegetable dish for a concentrated splash of flavor.  Puree them with a bit of cream for a sauce.  The possibilities are numerous!

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