Slow-Roasted Cherry Tomatoes

“Three tomatoes are walking down the street. A papa tomato, a mama tomato, and a little baby tomato. Baby tomato starts lagging behind. Papa tomato get angry, goes over to baby tomato, squishes him … and says, “Ketchup!”

~ Uma Thurman as Mia Wallace in Pulp Fiction

Well, we’re not making ketchup today (nor are we watching Pulp Fiction, which is a shame, because I heart that movie really hard) … but we are turning tiny cherry tomatoes into even tinier flavor bombs that scream, “Summer is here!”

As if picked-from-the-vine tomatoes weren’t already delicious enough, roasting them brings out their natural sweetness and takes that ubiquitous summer tomato flavor to a whole new level … leaving you with something so simple — yet so elegant — your taste buds won’t believe it.

See what I mean?

Slow-Roasted Cherry Tomatoes

Slow-Roasted Cherry Tomatoes

Prep Time: 5 minutes

Cook Time: 2 hours

Yield: 1 pint

Ingredients:

  • 1 pint cherry tomatoes
  • 2 tablespoons extra-virgin olive oil
  • Sea salt
  • Black pepper

Directions:

  1. Preheat the oven to 225°F.
  2. Cut the tomatoes in half, then place them in a medium-sized bowl. Drizzle the olive oil over the tomatoes, then lightly season with salt and pepper. Stir together so that all the tomatoes are coated.
  3. Pour the coated tomatoes onto a baking sheet covered with parchment paper.
  4. Roast the tomatoes in the oven for about two hours, or until the tomatoes are shriveled and mostly dry.
  5. Cool slightly and use immediately, or cool completely and store in an air-tight container for up to 5 days.
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Slow-Roasted Cherry Tomatoes

So, what can one do with these little bites of summer? Namely, anything.

Add them to a pasta dish, use them as a sandwich topping or in salsa, or just eat them as a snack … no matter what you to with them, your taste buds will be screaming, “Summer is here!”

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  • kitchenriffs

    Roasting tomatoes is such a wonderful technique, isn’t it? I like to do that with out-of-season tomatoes just to give them some flavor. But it’s even better with summer tomatoes! Good post — thanks.

    • http://rhubarbandhoney.com/ Kimberly

      Thanks!

      Roasting is pretty much the best technique in my opinion … from tomatoes to mushrooms to cauliflower … it works wonders on almost everything!

  • http://www.therecipehunter.com/ Pamela Heady

    I am so happy to have found this recipe as my grape tomato plant is just now starting to produce and I know that soon I will be inundated with more tomatoes than I know what to do with. I, too, love roasting veggies. Easy to do – big on flavor!

    • http://rhubarbandhoney.com/ Kimberly

      Yay … I hope you enjoy your slow-roasted cherry tomatoes!