Slow Roasted Cherry Tomatoes
Here is a fantastic way to cook cherry tomatoes when your plants just keep on producing! There is no set quantity of tomatoes for this recipe, but I would suggest that you roast up a couple of pints (or 3-4 cups), at least. Use these roasted tomatoes on pasta, pizza or just mop them up with some soft, fresh, white bread. This is one of my fuss-free, fast snacks, that is so healthy and satisfying that when you try it you will say "Where has this recipe been all my life!"
Equipment
- 9 X 13" glass casserole or baking dish
Ingredients
- 3-4 cups cherry tomatoes washed and patted dry with a paper towel
- 1-2 tbsp olive oil
- 3-4 cloves garlic peeled and sliced
- ¾ tsp dried thyme or dried oregano
Instructions
- Preheat oven to 300°F
- Put the tomatoes and sliced garlic in the casserole dish and drizzle with olive oil.
- Crush the dried thyme with your fingers and sprinkle on the vegetables. Add salt and pepper to your liking.
- Bake in the oven for 2 hours or until the tomatoes have burst and some of the liquid from the tomatoes has evaporated.
- Serve simply with soft bread or use as a topping for pasta or pizza.
Tried this recipe?Let us know how it was!
Delicious, and most importantly very easy to prepare.
So easy and very tasty used a baguette and dipped it in the tomatoes. I also froze some for my winter soup and stews. Great recipe 5tars
Love, love, love this recipe! It is so simple and it tastes like you are eating straight from the garden! I made this recipe twice. The first time, I used the roasted tomatoes as a topping on toasted ciabatta buns with melted extra old cheddar. The second time, I modified it by using larger tomatoes and blended them to make a quick simple pasta sauce! Really versatile and so tasty!