Monday, July 30, 2012

Slow Roasted Tomatoes

When I was offered a carton of grape tomatoes I instantly knew what I wanted to do with them.  I’d been wanting to do slow roasted tomatoes for many summers but never had time to take advantage of the produce.  It’s not like I’ve had tons of free time this summer, as I’ve remained QUITE busy taking care of Elliott, but I did finally manage to make these.  And as it turns out, they are just as tasty as I’d hoped they’d be.

The tomato flavor is escalated & enriched in the slow roasting process.  With minimal effort, and a little bit of patience, you end up with these delicious little morsels of summer goodness.  The possibilities are endless as to what you can mix them into.  So far we’ve used them in pasta, mixed in with basil pesto & couscous, and in another delicious dish I’ll be sharing later.


Slow Roasted Tomatoes


Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Herbs such as thyme or rosemary (optional)


Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.

Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the refrigerator.

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10 Responses to “Slow Roasted Tomatoes”

  1. Pingback: Week 10; August 9, 2012 « Turnip Rock Farm – Community Supported Agriculture

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