Slow Roasted Cherry or Grape Tomatoes

Prep Time
Cook Time
3h 10m
Ready In

"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. "

Original recipe yields 7 servings


  • 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

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.

Tips & Variations

No special items needed.