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    Home » Dinner » Side Dishes

    Slow-Roasted Cherry Tomatoes

    Published: Jul 19, 2019 · Modified: Oct 11, 2020 · 1 Comment

    Jump to Recipe Save Recipe Saved!
    This recipe for slow-roasted tomatoes is a delicious, mostly hands-off way to use fresh, summer produce. Serve these roasted veggies as a condiment with sandwiches, stirred into pasta, or as a side dish!
    This recipe for slow-roasted tomatoes is a delicious, mostly hands-off way to use fresh, summer produce. Serve these roasted veggies as a condiment with sandwiches, stirred into pasta, or as a side dish!
    This recipe for slow-roasted tomatoes is a delicious, mostly hands-off way to use fresh, summer produce. Serve these roasted veggies as a condiment with sandwiches, stirred into pasta, or as a side dish!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This recipe for slow-roasted cherry tomatoes is a delicious, mostly hands-off way to use fresh, summer produce. Serve these roasted veggies as a condiment with sandwiches, stirred into pasta, or as a side dish!

    slow-roasted tomatoes in serving dishes

    Tomato season has arrived.

    Every morning, I wake up, go down to the garden, and start picking tomatoes of all different shapes and sizes from their vines.

    A few of the big, juicy tomatoes become tomato sandwiches, some go into ratatouille tian. Most get turned into tomatoes provençal, fire-roasted tomatoes, and yellow tomato marinara sauce, and then are frozen for winter.

    My Roma tomatoes become San Marzano marinara sauce and bowl after bowl of fire-roasted salsa and mango habanero salsa.

    Most of the tiny tomatoes go straight into my mouth (oops!), but today I found myself staring at SO MANY cherry tomatoes.

    I snacked on a few, but the rest were piled in a bowl, waiting to be used.

    Sometimes I add cherry tomatoes to a Greek Salad, and sometimes I make Tomato Corn Salad. But this time, I had something else in mind.

    This recipe for slow-roasted cherry tomatoes is adapted from Dorie Greenspan's, and is one of my favorites from her book Around My French Table.

    cherry tomatoes

    Why Slow-Roast cherry Tomatoes?

    Slow-roasted cherry tomatoes are like a mix between sun-dried tomatoes and the most flavorful summer tomato on the planet.

    Slow-roasting dries the tomatoes, concentrates all the sweet flavors, makes the best tomatoes taste even better, and makes even less-than-stellar-tasting tomatoes shine.

    If you bought cherry tomatoes that are a little bland, or have late-season, less flavorful tomatoes from the garden, this is a perfect way to use them.

    But, there's a problem.

    Slow roasting is-- well, it's SLOW.

    And since peak tomato season coincides exactly with the time of year when most of us dread turning on our ovens, you might hesitate to slow-roast tomatoes for an eyebrow-raising three hours.

    Trust me, though, one bite, and it'll all be worth it.

    Plus, you're roasting at an extra-low temperature, so it won't heat your kitchen up as much as you might think.

    Drizzle halved tomatoes with oil, sprinkle with salt, + arrange on a baking dish
    Drizzle halved tomatoes with oil, sprinkle with salt, + arrange on a baking dish
    slow-roasted tomatoes
    Slow-Roasted Tomates

    How to Use Slow-Roasted Tomatoes

    I like to eat these straight, because I just can't get enough tomatoes in my life.

    That said, these little beauties are also delicious IN your food. Use them as a condiment, and add them to anything that uses cooked tomatoes.

    Try these slow-roasted tomato ideas:

    • Stir them into pasta. Try adding them to my Lemon Spinach Pasta.
    • Add them to a grilled cheese sandwich or cheese panini. They'd be amazing on this Brie grilled cheese sandwich.
    • Use them as pizza topping on this Focaccia pizza (or really, any pizza).
    • Add them to polenta or grits.

    Enjoy these tomatoes however you like-- I'll be over here eating them straight from the pan!

    slow-roasted tomatoes in serving dishes
    slow-roasted tomatoes in serving dishes
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Slow-Roasted Cherry Tomatoes

    This recipe for slow-roasted cherry tomatoes is a delicious, mostly hands-off way to use fresh summer produce. Serve these roasted veggies as a condiment with sandwiches, stirred into pasta, or as a side dish!
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time3 hours hrs
    Total Time3 hours hrs 5 minutes mins
    Course: Condiment, Side Dish
    Cuisine: American, French
    Servings: 4 people
    Calories: 53kcal
    Freezer Friendly?
    Yes
    Will It Keep?
    1 Week (Fridge), 10 Months (Freezer)
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    Ingredients

    • 1 pint cherry or grape tomatoes, halved
    • ½ teaspoon sea salt
    • 1 tablespoon olive oil, plus more for storing (extra oil optional)
    • 2 sprigs rosemary, thyme, or basil, removed from stems and roughly chopped I like to mix + use all 3 herbs

    Instructions

    • Preheat oven to 225°F.
    • Arrange tomatoes in a single layer on a baking sheet or in a large cast-iron pan. Drizzle olive oil over the tomatoes, and sprinkle with the salt.
      Drizzle halved tomatoes with oil, sprinkle with salt, + arrange on a baking dish
    • Roast about 3 hours, until tomatoes appear dried, but are still juicy when pressed.
    • Stir in the fresh herbs.
    • Use immediately:
      Serve tomatoes as a side dish, serve on polenta, use them as pizza toppings, add them to a sandwich, or stir them into pasta.
      Make Ahead + Refrigerate:
      Gently press tomatoes and herbs into a glass jar, and cover with oil. Use within 1 week. Make sure to use the oil in the jar-- it will become infused with tomato flavoring!
      Make Ahead + Freeze:
      Gently press tomatoes and herbs into a glass jar or freezer bag, and cover with oil. Freeze, and use within 10 months. Note: frozen tomatoes will not retain their shape as well as fresh or refrigerated, but are still delicious when used as a condiment, as pizza topping, or in pasta.

    Nutrition

    Calories: 53kcal (3%) | Carbohydrates: 5g (2%) | Protein: 1g (2%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Sodium: 304mg (13%) | Potassium: 258mg (7%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 593IU (12%) | Vitamin C: 27mg (33%) | Calcium: 13mg (1%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    Comments

    All commentsI made this
    1. Rose

      July 22, 2019 at 1:47 pm

      I used these to top a pizza and they were AMAZING! I’m going to make another batch!

      Reply

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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