Slow Roasted Tomatoes

What do you do when you buy 3 dry pints of grape tomatoes only to realize you don’t want to make what you initially planned? You wait several days until you are annoyed that they are sitting on you counter and finally cave about putting the oven on in the summer. Why would you be crazy to put an oven on for hours in the summer? Because you end up with delightful tomato candy morsels!

I have made oven roasted tomatoes previously to toss into pasta, however they have been larger tomatoes and only roasted enough to get a nice intense flavor, without loosing the moisture. In this case, I used the pop in your mouth grape tomato and let them take a long warm sauna in the oven. After they trip to the spa, the emerge has sweet intense tomatoes that are pop in your mouth good. If you have a tiny bit of control and don’t inhale them, then you can toss them in pasta, put on sandwiches, add to salads, or even add to a cream sauce over chicken breasts. Simply put, this is a easy way of making a great add in for recipes or using up a ton of tomatoes you bought on sale.

The tomatoes are joyously easy to make… Halve, slightly coat in olive oil, and a little bit of salt and pepper, toss in the oven. You don’t even need to move them, flip them, think about them much for 2 hours. The ‘hardest’ part it getting them all face up on the cookie sheets. I missed 2 and those suckers burned and are requiring a lot of elbow grease to get off my non-stick cookie sheets.

Slow Roasted Tomatoes

Grape or cherry tomatoes
Olive oil
Salt and pepper

Preheat oven to 250.

Use non-stick baking sheets, or line sheets with parchment paper.

Halve the tomatoes longitudinally.

Toss tomatoes with olive oil, salt, and pepper.

Place tomatoes with their cut face up on the baking sheets.

Bake for 2 hours, our until tomatoes are shriveled and leathery. Be sure not to let them burn!

Eat right away or place in a vessel, cover with olive oil, and store in the refrigerator.


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