Created by: Galley_Wench
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Recipe #5119 | Created on April 3, 2012
Categories: Dinner, Fruit, Tomato, Vegetables, Appetizers, Italian, North American, 5-Minute Prep, Oven Roast (more)
Slow Roasted Cherry or Grape Tomatoes
"I found myself with a large container of ripe cherry tomatoes so started looking to see what I could do with them and found this recipe on the Smitten Kitchen site. Love it so much now looking to see the various ways I can use them. Better than sun dried tomatoes. "
- 2 quarts (or whatever you have) cherry or grape tomatoes
- 2 whole gloves of garlic, unpeeled
- Olive oil
- Dried Italian herbs (thyme, rosemary, etc.)
- Salt and pepper
What You Will Need
No special items needed.
Step 1
Preheat oven to 225 degrees F.
Step 2
Halve the cherry tomatoes crosswise and arrange on a parchment-lined baking sheet along with the garlic cloves.
Step 3
Drizzle olive oil, just enough to make the tomatoes shine. Sprinkle the tops with the herbs (if using) and the salt & pepper.
Step 4
Place in the oven and bake for about three hours, or until the tomatoes appear shriveled and very little juice is left inside. If tomatoes are larger it may take a little longer
Step 5
Use immediately or place the cooled tomatoes in a jar and cover with extra virgin olive oil and store in the refrigerator for up to 2 weeks.
- Serving Size: 1 (18.3 g)
- Calories 3.9
- Total Fat - 0 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 1.8 mg
- Total Carbohydrate - 0.9 g
- Dietary Fiber - 0 g
- Sugars - 0.3 g
- Protein - 0 g
- Calcium - 0 mg
- Iron - 0.1 mg
- Vitamin C - 1.9 mg
- Thiamin - 0 mg