Slow-Roasted Cherry Tomatoes are a favorite of mine. I enjoy preserving them to add to dishes like pasta salad, chili, or soup. It's a simple method to reminisce a bit of summer!
Prep Time: 10 Minutes
Cook Time: 2 Hours
Total Time: 2 Hours 10 Minutes
Ingredients
2 lbs-ish cherry tomatoes
¼ cup extra-virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cloves garlic, minced (optional)
Instructions
Preheat the oven to 275°F and set an oven rack in the middle.
Line a baking sheet with aluminum foil.
Toss the tomatoes with the olive oil, salt, pepper, and garlic directly on the lined baking sheet.
Roast for 2 hours until the tomatoes are soft and beginning to burst, slightly browned.
You can serve it hot in pasta or at room temperature.
I also like to make them ahead and store them in the freezer. They can be frozen for up to 3+ months, the might lose flavor if frozen too long.
If wanting to store in the freezer, pour all of the contents from the baking sheet into a glass jar, let cool then freeze.
Comentarios