Slow Roasted Cherry Tomatoes

slow roasted tomatoesA number of years back when I had a bumper crop of cherry tomatoes, I came up with this recipe. Slow roasting gives the tomatoes intense flavor, similar to sun dried tomatoes. Roasting summer tomatoes is a good way to keep the flavors of summer going well into fall, and it will give those typically flavorless store-bought cherry tomatoes a jolt of flavor.

Slow roasting cherry tomatoes is simple, and the tomatoes have limitless uses. You can purée them into a paste, toss them with pasta or use them in salads. They’re also great with mozzarella and basil in a Caprese salad, or to eat them by themselves. They are sweet and addictive like candy!

They last in the fridge for a week or more and also can be packed tightly in olive oil and stored in the freezer.

Slow roasted cherry tomatoes with Beecher's

Last week at the Vino in the Village I paired slow roasted tomatoes with Beecher’s Flagship cheese and fresh sliced Macrina herbed baguette. The bold flavors paired perfectly with the Belmonte Cellars Petite Sirah Syrah blend. When I first sampled this wine, I wanted a big bowl of spaghetti. This tasty appetizer paired perfectly with the flavor of the wine and its moderate tannins.

how good is that

Slow Roasted Cherry Tomatoes
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  1. 2-3 pints cherry tomatoes
  2. ¼ cup olive oil
  3. 1 teaspoon salt
  4. 1 teaspoon pepper
  5. ½ teaspoon dried oregano or basil
  1. Slice cherry tomatoes in half and toss with oil and seasonings. Place tomatoes on a baking sheet and place in a 275 degree oven. Roast, shaking pan every now and then for up to 2 1/2 hours. They are done when they are shriveled and somewhat dry. Keep an eye on the tomatoes to make sure they don’t burn.
Shaun Myrick