These slow roasted cherry tomatoes are made in the oven and come out sweet and delicious. Ready in 3 hours and perfect for pasta, salad, sandwiches or even for mid-day snacking.
I have a major love/hate relationship with tomatoes. When it’s summer and the tomatoes are fresh I will devour them at every. single. turn. I probably eat my weight in what I call my summertime tomato sandwich. Toasted bread, mayonnaise and lots of sliced fresh tomatoes. So. Freaking. Good.
Seriously, if you have never had a tomato sandwich go out and make one RIGHT NOW! However, if it’s winter and you attempt this sandwich just know you’ll be disappointed. This is where my hate of tomatoes comes into play. If you’ve never had a bad winter tomato consider yourself lucky. When there are piles of snow outside I dream of summer tomatoes. I stand in the store staring at the winter tomatoes thinking “This tomato could be delicious, right? Maybe they have improved winter tomatoes…” I’m not really sure how one would “improve” a tomato but trust me – winter tomatoes ALWAYS suck. Just keep picking them off your deli sandwiches, don’t buy them and go on with your life.
However, it’s summer now and I’m back to my tomato love. I especially love me some cherry tomatoes. They are sweet juicy vegetable (yes, I know tomatoes are fruit but let’s just agree they are vegetables for the purpose of this story) candy. I love them, even more, when they are slow roasted because that sweetness gets concentrated and goes perfectly on salad, tossed in pasta or even snacked on as a treat. Plus this recipe is a great way to use up tomatoes that maybe you just don’t feel like eating plain. I sometimes get tomato crazy and buy just a few too many pints of tomatoes so I roast them up to create a whole new way to use up those tomatoes.
Plus if you’re thinking “ok, how slow is slow roasted?” well the answer is about 3 hours. Turn on the oven, put on a movie and roast those tomatoes. If you pick a really long movie (or just binge on OITNB) you can literally do nothing but sit down and watch tv while your tomatoes roast. How perfect is that?
{Looking for more tomato dishes? Try my 20 minute kalamata olive tomato caper pasta, grilled London broil with corn salsa, zucchini tomato kale pasta, spicy chicken lime soup or my Italian sausage and kale pasta.}
Slow Roasted Cherry Tomatoes
These slow roasted cherry tomatoes are made in the oven and come out sweet and delicious. Ready in 3 hours and perfect for pasta, salad, sandwiches or even for mid-day snacking.
Ingredients:
- 2 pints cherry tomatoes, cut in half
- Olive oil
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Source: Smitten Kitchen
Directions:
Preheat oven to 225 degrees and line a rimmed baking sheet with parchment paper or a silpat liner.
Add halved tomatoes to the prepared baking sheets and drizzle with just enough olive oil to coat the tomatoes. Season with desired amount of kosher salt and black pepper. Toss to evenly coat.
Roast for about 3 hours or until the tomatoes are a little shriveled, slightly dried out but still retaining some of their natural juice.
Let cool or serve warm.