They keep coming – we keep cooking.
The umpteenth batch of cherry tomatoes that we plucked from the garden didn’t got into soup or salads. Nor were they snacked on right off the counter – they were slow roasted with a little olive oil, salt pepper and thyme. You could use rosemary, or you could skip the herbs all together.
Once you start smelling these little gems roasting to into deliciousness, you will be glad you took the tiny bit of time it takes to get these babies into a form you can keep, that still keeps all their flavor – in fact deeply enhances it.
Make more than you think you can eat. Really. Eat one and we guarantee you will find all sorts of ways to use up the sweet flavor-packed morsels. Toss into salads, top your favorite pizza, or just pick ’em out of the jar.
- Cherry Tomatoes, as many as you like
- Olive oil
- Salt & Pepper
- Thyme or Rosemary (optional)
- Preheat oven to 225° f
- Cut all of the tomatoes into halves
- Spread tomatoes cut side up onto a baking sheet that has been covered with parchment.
Note: If you don’t have parchment, use a glass baking dish glass dish instead of a baking sheet. The tomatoes may stick, it’s better to have them stick to glass that you can scrub if necessary.
- Drizzle a very small amount of olive oil over the tomatoes.
- Sprinkle with salt & pepper, and herbs if you’re using them.
- Let roast for two to two and a half hours, checking after about 90 minutes. The tomatoes will look shriveled and dry when they’re done. You can adjust the roasting time to your liking. Longer for drier, crispier tomatoes, less for softer.
- To store put them in an air proof jar and cover with olive oil. Will keep in the refrigerator for 3-4 weeks.
Co-Author of Garden Candy Basics