Slow-Roasted Cherry Tomatoes make a tasty side dish and are also great added as a topping for pasta for chicken. This easy recipe using just a few simple ingredients to add a ton of flavor to your meal.
Our Favorite Oven Roasted Tomato Recipe
I was really glad to see that this week’s Dorie assignment was not just an easy one, but a very familiar one, as well.
These grape tomatoes were tossed in some olive oil and dressed with a whole lot of garlic, herbs, and some salt and pepper.
Dorie suggested that I use 1-2 garlic cloves…are you kidding? I’d be fired from this kitchen, Gordon Ramsay style, if I didn’t add in at least double that.
I then roasted the tomatoes in the oven on low temperature for 3 hours. Usually I roast them at 350 for about 45 minutes and they turn out the same. Just sayin’. 😉
Slow-Roasted Cherry Tomatoes Recipe
- 1 pint cherry tomatoes
- Pinch fine sea salt
- Pinch of freshly ground pepper
- 2 sprigs fresh rosemary or thyme
- 2 cloves garlic , unpeeled and smashed
- 2 teaspoons extra virgin olive oil
- Preheat the oven to 225 degrees F.
- Line a baking sheet with parchment paper or use a silicone baking mat.
- Cut the tomatoes in half and place them cut-side up on the lined baking sheet.
- Sprinkle with salt and pepper and drizzle with the olive oil.
- Slide into the oven and roast the tomatoes for 3 hours.
- Use the tomatoes immediately or cool them on the baking sheet.
- If not using right away, pack them in a jar along with the garlic and herbs; top with oil, and the tomatoes will keep in the refrigerator for a few weeks.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.