Slow Roasted Cherry Tomatoes
Make roasted tomatoes and transform ordinary tomatoes into a flavorful condiment for pasta sauce, pizza, sandwiches and more.
Ingredients
- 1 pound (900 g) cherry tomatoes or small tomatoes, such as Campari
- ¼ cup (60 ml) extra-virgin olive oil
- ½ teaspoon salt
- Freshly ground black pepper
Instructions
- Heat the oven to 275 degrees.
- Slice the tomatoes in half. Put them in a baking dish and pour over the olive oil. Add the salt and pepper and toss together gently.
- Roast 2-3 hours, until the tomatoes become shriveled, lightly caramelized and their juices have collected in the dish.
- Use right away, or cover and refrigerate up to a week.
Notes
- This recipe is easily multiplied if you have a bigger batch of tomatoes to preserve. Be sure to use a baking dish or baking sheet large enough to fit them in one layer (or use multiple).
- Add a small pinch of sugar if your tomatoes taste acidic.
- For more flavor, stir in a clove of finely chopped or grated garlic when the tomatoes come out of the oven and stir in some chopped fresh herbs such as thyme, oregano or basil.
- Storage: If you don't use them up within a day, keep the tomatoes in a covered container in the fridge for up to 1 week. Drizzle olive oil over the surface of the tomatoes before storing to help keep them fresher. The tomatoes can be frozen for 1 month. Make sure to package them in an airtight container before freezing.
Nutrition
Calories: 43kcalCarbohydrates: 2gFat: 3gSodium: 68mgSugar: 2g
