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
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.
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.
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