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Smitten with Slow-Roasted Cherry Tomatoes

September 22, 2009 by Nicole 60 Comments

Bruschetta with Chevre and Slow Roasted Tomatoes

I’m beginning to think there’s nothing quite as satisfying as making a tray of slow-roasted tomatoes.  Now, I know I’ve said this about a lot of things.  Bread, for example.  And it’s true that there’s nothing quite as satisfying as making a loaf of bread with your own two hands.  But man, these tomatoes are something.  And they are simple.  So simple, that the extraordinary flavor almost doesn’t make sense.  The flavor is sweet, but intense.  Sultry, even.  You’ll see.  You’ll be smitten, too.

If there’s one thing I learned about food while living in Sicily, it’s this:  less is more.

Simplify.

Want to learn how to cook?  Quit trying to follow complicated recipes out of fancy books.  First, you must simplify.

What ingredients do you like?  Walk through the produce section of your grocery store or your local market without a grocery list and without any particular recipe in mind.  What catches your eye?  What calls to you?  Pick it up, take it home, and see if you can figure out the simplest way to make it taste really great.

There are very few ingredients, animal or vegetable, that wouldn’t benefit from something as simple as a drizzle of olive oil, a pinch of kosher salt, or a squeeze of lemon juice.

But wait, you want to know about these tomatoes, don’t you?

Cutting Tomatoes

The great thing about slow roasting tomatoes is that you can make even run-of-the-mill grocery store tomatoes taste great.  All you need are a couple of baskets of grape or cherry tomatoes, some cloves of garlic, olive oil, salt, and that jar of Italian seasoning that’s been hanging out in the back of your spice cabinet.  See?  It’s simple.

Cut Tomatoes with Herbs and Olive Oil

While the idea of turning on the oven for three hours during the last heat wave of summer probably isn’t that appealing, the temperature will be so low that you won’t even notice it’s on.  Trust me, I did it yesterday.  And yes, we really are having a heat wave here in Southern California.

Tomatoes after Roasting

It’s highly unlikely that you’re going to have any leftovers, but the tomatoes can be stored with a bit of olive oil in a covered container in the refrigerator.  The garlic cloves can be peeled and eaten (mmmm…roasted garlic…) or just tossed in with the tomatoes for extra flavor.  But again, make sure everything stays refrigerated if you aren’t going to eat them immediately.  But, you will eat them immediately.

Tomatoes in Jar

My absolute favorite way to eat these tomatoes is on bruschetta smeared with goat cheese.  If you’re in search of a simple appetizer that will completely blow your guests away, here it is.

Bruschetta with Goat Cheese and Tomatoes

Now these tomatoes are certainly not my idea.  There are tons of recipes for slow-roasted tomatoes floating around out there and really, I suggest you customize this to suit your own taste.  The version I like comes from Deb at Smitten Kitchen, so be sure to head over there to read about her gorgeous tomatoes and gorgeous new baby, before making some of your own.

Slow-Roasted Cherry Tomatoes
(adapted from Smitten Kitchen)

Cherry, grape or pear tomatoes (or whatever tiny tomatoes you prefer)
Garlic cloves, unpeeled
Olive oil
Kosher salt
Combination of dried Italian herbs (such as fennel, oregano, basil, or thyme)*

1. Line a half-sheet pan with parchment paper and heat oven to 225 degrees.

2. Cut enough tomatoes to fill the sheet pan (about 2 small baskets should do the trick) and place them cut-side up on the parchment paper.  Scatter a handful of unpeeled garlic cloves throughout the tomatoes.

3. Drizzle olive oil all over the tomatoes, then sprinkle lightly with kosher salt.

4. Mix together some of your favorite dried Italian herbs (or just use a commercial blend) and measure out about 2 teaspoons of the mixture. Grind the herbs into a powder using a spice grinder or mortar and pestle then sprinkle evenly over the tomatoes.

5. Bake tomatoes at 225 degrees for 3-4 hours, or until they have shriveled but still contain a bit of moisture inside.  The time will depend on the size of your tomatoes, so start checking early.

6. Let cool and eat immediately or store in a covered container in the refrigerator.  The garlic cloves can be peeled and eaten or stored in the jar with the tomatoes for a few days, refrigerated.

Recipes Notes: *I really like to include a good amount of fennel seed in my herb mixture.  Even if you think you don’t like fennel, you might enjoy it here.  I like to grind the herbs into a powder before sprinkling over the tomatoes, especially if using fennel seed and/or rosemary.  But, it’s completely optional.  I generally combine five or six different dry herbs such as basil, rosemary, thyme, oregano, marjoram, and fennel.  Use as many or as few as you like.  You might even try leaving the herbs out completely.

Around the Web:

  • Slow-Roasted Tomatoes at Kalyn’s Kitchen
  • Slow-Roasted Tomatoes at A Veggie Venture
  • Slow-Roasted Tomatoes at The Perfect Pantry
  • Slow-Roasted Tomatoes with Sea Salt and Coriander from Orangette

Filed Under: Appetizers, Herbs and Spices, Side Dishes, Vegetarian

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Reader Interactions

Comments

  1. Phillip says

    September 22, 2009 at 6:29 pm

    lovely!
    Reply
  2. Theteachercooks says

    September 22, 2009 at 7:09 pm

    Great way to prepare tomatoes. Will be trying this soon.
    Reply
  3. Ashley says

    September 22, 2009 at 7:10 pm

    This looks divine! I'm not a fan of fennel, but it's on my list of things that I want to try to like. Maybe this will be the one to get me started!
    Reply
  4. Southern Grace Gourmet says

    September 22, 2009 at 8:42 pm

    I love this recipe, can't wait to try. I am a big tomato fan! Gorgeous photo, saw it on food porn daily.
    Reply
  5. Gretchen says

    September 22, 2009 at 8:51 pm

    This is perfect for my garden harvest, as this year the big tomatoes are few and the cherry tomatoes are legion! Today I made cherry tomato soup and after the next picking it will be slow-roasted "cherries." Thanks!
    Reply
  6. heidikins says

    September 22, 2009 at 8:56 pm

    Oh goodness, these look absolutely divine!! Swoon! xox
    Reply
  7. Jess says

    September 23, 2009 at 5:29 am

    Ah, yes. 'Tis the season for roasted tomatoes. I made my first batch of the year earlier this month. Like you, I always have big plans for saving at least a jarful in the fridge to enjoy later on. And like you, I find that that jar is empty in no time!
    Reply
  8. Kalyn says

    September 23, 2009 at 7:19 am

    Great photos! I agree, there is nothing that tastes much better than slow-roasted tomatoes. They're just perfect.
    Reply
  9. Elizabeth says

    September 23, 2009 at 7:36 am

    Oh those are divine Nicole! I love throwing some heirloom cherrys in the toaster oven at eating them with greens!!
    Reply
  10. Nicole says

    September 23, 2009 at 7:59 am

    oh I love doing that and tossing them into some pasta or some spagetti squash.
    Reply
  11. Devany says

    September 23, 2009 at 9:35 am

    Nicole, this is one of my favorite things to do with tomatoes. When my kids were little they at them so fast I could not keep them in stock and they would frown at a sliced tomato on their plate, so I called them red zingers and they did nor realize what they were really eating. I like doing Romas too even though they are a little larger and meatier, when caramelization takes place on their surface the flavors become deep and velvety and just a tiny bit of crunch around the edges and then they virtually explode in your mouth with a concentrated tomato concert. The Bruschetta idea is also great... good way to use that lucious Italian Bread we've been making!
    Reply
  12. Thérèse-Marie says

    September 23, 2009 at 9:52 am

    I did a pile of these the other day without the garlic... and you are right, they didn't last very long. Next batch gets the garlic...
    Reply
  13. Lisa says

    September 23, 2009 at 10:43 am

    Looks deeeelish.... Question, why do some people call for cut side up - some cut side down? Make any difference?
    Reply
  14. Sophia says

    September 23, 2009 at 10:59 am

    This is CRAZY attractive! Such clean, simple ingredients, and that's all you need to make this really shine! Wow!
    Reply
  15. Chris says

    September 23, 2009 at 10:59 am

    I agree - noting better than roasted tomatoes. Or really any tomatoes during summer really. My favorite thing in the world is a tomato sandwich - garlic aioli, sliced heirloom tomatoes of all different colors and a drizzle of good balsamic on french bread. Nothing better!
    Reply
  16. Sandy says

    September 23, 2009 at 2:30 pm

    Looks good! I saw the the photo of flickr, and had to come and read about it. Did you grow the tomatoes?
    Reply
  17. Louise says

    September 23, 2009 at 8:24 pm

    Loved reading this, particularly because I did my third batch of slow-roasted tomatoes overnight last night. Have to get back to the farmers' market this weekend for more to roast.
    Reply
  18. penstalker says

    September 23, 2009 at 8:39 pm

    Looks good! The tomatoes are just the thing for a nice meal this weekend! Gotta try this! The photos you posted are also mouth-watering!! :D
    Reply
  19. ATigerintheKitchen says

    September 23, 2009 at 10:44 pm

    What gorgeous pictures! I'm always on the lookout for easy but impressive appetizers. Thanks for sharing....
    Reply
  20. Justine Frederick says

    September 24, 2009 at 8:56 am

    Wow Nichole this looks amazing. Dave is over in Afghanistan right now and I am spending a fortune on already prepared Pomodorini. Hugs from Sicilia
    Reply
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