Slow-Roasted Cherry Tomatoes
Warning!! These little beauties are SO delicious that once you start eating them, it’s very difficult to stop. I love the flavor of slow-roasted cherry tomatoes and enjoy eating them on pasta, in salads, with seafood, chicken, pork, or beef, eggs, cheesy toast, potatoes, or plain. Seriously, the possibilities for these tasty gems are endless. I had a big bowlful of mixed cherry tomatoes and a head of garlic, so I decided to make slow-roasted cherry tomatoes. They couldn’t be easier to make; they made my house smell amazing, and they taste fantastic!
Slow-Roasted Cherry Tomatoes
Ingredients:
- 2 cups mixed cherry tomatoes, halved
- 1 head of garlic cloves, separated; don’t remove skin
- 1 tbsp olive oil, or more to taste
- Sea salt and freshly cracked pepper, to taste
How to Make Slow-Roasted Cherry Tomatoes:
Preheat the oven to 225 degrees.
Slice the cherry tomatoes in half and place them on the baking sheet.
Add the garlic cloves (don’t remove the skin) to the baking sheet, then drizzle with olive oil and season with sea salt and freshly cracked pepper to taste.
Place in the oven and roast slowly for 3 hours.
Remove and allow the slow-roasted tomatoes to cool.
Carefully peel the garlic cloves.
Store tomatoes and peeled garlic in an airtight container in the refrigerator. Enjoy.
Equipment
- Glass Jar with Lid
Ingredients
- 2 cups mixed cherry tomatoes halved
- 1 head of garlic cloves separated, don't remove skin
- 1 tbsp olive oil or more to taste
- Sea salt and freshly cracked black pepper to taste
Instructions
- Preheat the oven to 225 degrees.
- Slice the cherry tomatoes in half and place them on the baking sheet.
- Add the garlic cloves (don't remove the skin) to the baking sheet, then drizzle with olive oil and season with sea salt and freshly cracked pepper, to taste.
- Place in the oven and roast slowly for 3 hours.
- Remove and allow the slow-roasted tomatoes to cool.
- Carefully peel the garlic cloves.
- Store tomatoes and peeled garlic in an airtight container in the refrigerator. Enjoy.
They must be very tasty!
Oh so many things you can do with roasted tomatoes and of course roasting makes them delicious. I like your recipe and will give it a try soon.
Im sure are delicious Pam!!
You mean you didn’t eat them hot off the baking sheet? Girl, you have some self control; I’d have been all over them.
How long will they keep in the refrigerator?
Can I freeze after they have cooked? Best freezing procedure please?
Janet,
To be honest, I’ve never tried freezing them. I saw this recipe and thought it could help you: https://www.seriouseats.com/recipes/2012/06/the-homemade-pantrys-roasted-tomatoes-for-the.html
Let me know how they turn out if you try freezing them.
Pam
These are truly nature’s candy!
Please state Fahrenheit or centigrade.
We use Fahrenheit in the U.S.
Pam
Oh my Gosh! These are so good. I roasted the tomatoes and garlic as the recipe dictated. I sauteed a shallot, chard, and some green beans from the garden. I added homemade pesto and these roasted tomatoes and garlic and voila! the most delicious dinner I have eaten in ages. Thank you!
Pam – concerning the question about freezing the tomatoes once roasted – yes, you can!
I routinely do that – in fact have a couple of pints going into the oven as soon as I back away from the computer! Just had to confirm the oven temp – some day, I’ll actually write it down somewhere!
The tomatoes must be well cooled (obviously!) and well-drained of the oil, before putting them in a freezer bag. It’s the oil that will start making them go “off”.