Slow Roasted Tomato Recipe

I feel the sun starting to set earlier and earlier as we head into August. I love the height of summer with it’s warm summer nights and late sunsets, but I also love knowing that fall is right around the corner. It reminds me that I should enjoy summer produce while I can.

Tomatoes are the ultimate summer fruit; in the summer they taste like pure sunshine. These tiny slow-roasted tomatoes are like tomato candy: sweet and tart all at the same time. Rich and condensed, each tomato half is an pop of intense tomato flavour. Summertime is the best for tomatoes so enjoy them while you can!

Slow Roasted Tomato Recipe from Smitten Kitchen

cherry tomatoes
un-peeled whole gloves of garlic
olive oil
salt and pepper

Preheat oven to 225°F. Halve each cherry tomato crosswise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle on salt and pepper, but not too much.

Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Enjoy right away or cool and cover with extra olive oil and keep them in the fridge to add to salads, pasta or just as a snack.

3 Comments add yours

  1. I made these last week with the bounty of a generous friend’s garden. Ate them at my desk at work the day following. All of them.

  2. They look so shriveled and homely after they are roasted, however, we know the flavor is out of this world!

  3. Everything oven roasted tastes better…. especially cauliflower.

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