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Slow-Roasted Cherry Tomatoes

Slow-roasted cherry tomatoes are intensely sweet and tangy. Add them to salads, pastas, pizza and more.



Last week, a gift arrived at my front door: a huge basket of sweet, homegrown cherry tomatoes from my neighbor Matt’s garden. Inspired by Ina Garten’s Roasted Tomato Caprese Salad, in which she roasts halved plum tomatoes in a vinaigrette mixture to concentrate their flavor, I decided to slow-roast them. Doused in a mixture of olive oil, balsamic vinegar and garlic, and cooked in a low-temperature oven for 2 hours, cherry tomatoes take on an intense, almost sun-dried tomato flavor while retaining their juicy texture. They taste like tomato candy! What’s more, they burst when you cut into them, creating a flavorful sauce for whatever you serve them with.


Roasted cherry tomatoes can be enjoyed in a variety of ways, such as:

  • As a side dish with grilled fish or meat

  • With burrata cheese

  • As a pizza topping

  • Over pasta or risotto

  • As a bruschetta or cracker topping with burrata, ricotta, or goat cheese

  • As an omelette filling

  • As a crepe filling

  • Over avocado toast

  • Puréed and strained to make roasted tomato soup (good hot or cold)



WHAT YOU’LL NEED TO MAKE SLOW-ROASTED CHERRY TOMATOES



  • 2 lbs (3 pints) cherry tomatoes

  • ¼ cup extra-virgin olive oil

  • 1½ tablespoons balsamic vinegar

  • 2 teaspoons sugar

  • 1 teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 2 cloves garlic, minced

STEP-BY-STEP INSTRUCTIONS


Preheat the oven to 275°F and set an oven rack in the middle position. Line a baking sheet with wide heavy-duty aluminum foil.


Put the tomatoes on the lined baking sheet and add the tomatoes with the olive oil, vinegar, sugar, salt, pepper, and garlic.



Using a rubber spatula, toss the tomatoes with the remaining ingredients.



Roast for 2 hours, until the tomatoes are soft and beginning to burst.



Serve hot or at room temperature. The tomatoes will keep in a covered container in the refrigerator for 4-5 days.



HOW TO FREEZE ROASTED CHERRY TOMATOES


Roasted tomatoes can also be frozen for up to 3 months. It’s a good idea to divide them into individual portions to thaw as needed to add to pizza, pasta, omelets, crepes, etc.


Roasted Cherry Tomatoes


Slow-roasted cherry tomatoes are intensely sweet and tangy. Add them to salads, pastas, pizza and more.


Servings: 6 Prep Time: 10 Minutes Cook Time: 2 Hours Total Time: 2 Hours 10 Minutes


INGREDIENTS


  • 2 lbs (3 pints) cherry tomatoes

  • ¼ cup extra-virgin olive oil

  • 1½ tablespoons balsamic vinegar

  • 2 teaspoons sugar

  • 1 teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 2 cloves garlic, minced


INSTRUCTIONS

  1. Preheat the oven to 275°F and set an oven rack in the middle position. Line a baking sheet with wide heavy-duty aluminum foil.

  2. Directly on the lined baking sheet, using a rubber spatula, toss the tomatoes with the olive oil, vinegar, sugar, salt, pepper, and garlic. Roast for 2 hours, until the tomatoes are soft and beginning to burst. Serve hot or at room temperature.

  3. Make-Ahead/Freezer-Friendly Instructions: The tomatoes will keep in a covered container in the refrigerator for 4-5 days. They can also be frozen for up to 3 months. If freezing them, it's a good idea to divide them into individual portions to thaw as needed.


NUTRITION INFORMATION


Per serving (6 servings)

  • Serving size:about 1 cup

  • Calories:117

  • Fat:9 g

  • Saturated fat:1 g

  • Carbohydrates:8 g

  • Sugar:6 g

  • Fiber:2 g

  • Protein:1 g

  • Sodium:388 mg

  • Cholesterol:0 mg

Special thanks to Jennifer Segal, for the recipe and images. You can support Jennifer by purchasing her cookbook, "Once Upon a Chef, the Cookbook," featuring over 100 delightful recipes.

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