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.
Servings: 8 people or more
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.