Slow-Roasted 'Candied' Cherry Tomatoes
This is the dish to make when your garden is literally overflowing with cherry tomatoes. There’s always that point in the late summer / early fall when it’s just too many to handle at once. This is the recipe for that time! There is really nothing to it other than a long, very slow bake. Use any variety you have on hand. The low heat transforms this humble fruit into the sweetest, chewiest, most delicious jewel of summer.
I can think of a million ways to use these. Here a few serving suggestions:
Toss them into any pasta dish for a tangy, chewy surprise.
Top any sandwich, burger, or brushcetta
Toss into any salad you can imagine.
Use in a fresh ‘salsa’ with chopped fresh herbs.
Fill an omelette with them.
Use with fresh tomatoes in a tomato & mozzarella salad.
Use for a sundried tomato pesto.
The possibilities are endless. Enjoy!
Slow Roasted 'Candied' Cherry Tomatoes
Yields 4 servings
2# cherry tomatoes, cut in half crosswise (across the equator)
2 TB olive oil
Salt & Pepper
1- Heat oven to 275 degrees F. Line baking tray with parchment or silicone baking mat (Silpat).
2- Arrange cut tomatoes in a single layer, no overlapping. Use 2 trays if you need to. Sprinkle tomatoes with salt & pepper. Drizzle lightly with olive oil.
3- Bake for about 2 hours, rotating after 1 hour. The length of time you bake will depend on the size of your tomatoes and the their juiciness. You want the edges to be crinkly and dark reddish-black but the tomatoes to still remain juicy. Imagine a sundried tomato packed in oil. That’s the desired texture.
4- Allow to cool about 15 minutes on the tray. Remove from the pan when the tomatoes are still warm. If you wait until they’re fully cooled, good luck getting them off the parchment! Store in an airtight container in your fridge up to 10 days.