Slow roasted cherry tomatoes are sweet and have an incredibly robust depth of flavor. The slow roasting process intensifies the natural sweetness and flavor of the tomatoes while creating a tender, caramelized texture. These delicious tomatoes can be used in various dishes such as pasta, salads, bruschetta or as a flavorful topping for meats and fish. The opportunities are endless!
The process to make these incredible tomatoes is so simple. Simple toss the tomatoes with olive oil, balsamic vinegar, salt, pepper & sugar and roast on a sheet pan for about 2 hours. The tomatoes are done when they are just about to start to burst. Once cooked, they can be served warm as a side dish or stored in the fridge ready for any use for several days.
How I Serve Roasted Tomatoes
Burrata & Slow Roasted Tomatoes
Homemade Hummus with Slow Roasted Tomatoes & Feta Cheese
Slow Roasted Cherry Tomatoes
Slow roasted cherry tomatoes are sweet and have a robust depth of flavor. The slow roasting process intensifies the natural sweetness and flavor of the tomatoes while creating a tender, caramelized texture. They can be used in various dishes such as pasta, salads, bruschetta or as a flavorful topping for meats and fish.
Ingredients
- 2 lbs 3 pints cherry or large grape 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 or parchment paper.
- Toss the tomatoes with the olive oil, vinegar, sugar, salt, pepper, and garlic. Roast for 2 hours, checking frequently, until the tomatoes are soft and beginning to burst. Serve hot or at room temperature.
- Tomatoes can be stored in the refrigerator for up to 4 days.
- Serving Suggestions: Serve with Burrata, fresh mozzarella and basil, over hummus or as a side dish to roasted chicken or grilled steak.
