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!
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.
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.
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.
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.
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 Cherry Tomatoes
- 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
- 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.
- 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.