- 2 pts Cherry tomatoesrinsed, patted dry
- ¾ cup Olive oilextra-virgin, or enough to cover, divided
- 3 sprigs Fresh thyme
- 8 leaves Basiltorn
- 3 cloves Garliccrushed
- ½ tsp Salt
- ⅛ tsp Black pepper
Slow Roasted Cherry Tomatoes
Enjoy the flavor of summer tomatoes with this easy recipe for Slow Roasted Cherry Tomatoes! The combination of oven-roasted tomatoes, garlic, thyme, basil and extra-virgin olive oil packs a sweet and savory punch, perfect alongside cooked grains, pasta dishes, toast, or paired with burrata. The roasted tomatoes are addictive – you’ll want to put them on everything!
The beauty of this recipe is how easy it is. The cherry tomatoes are coated in a savory mixture of garlic, olive oil and herbs, and then they go into the oven to roast. Once the tomatoes are soft and nicely blistered, remove them from the oven and discard the garlic and herbs. To store, transfer the tomatoes to a sterilized jar and cover completely with extra-virgin olive oil. The preserved tomatoes will last in the fridge for at least 6 weeks. Enjoy!
To make the Slow Roasted Cherry Tomatoes, you will need the following ingredients:
Steps to make Slow Roasted Cherry Tomatoes
Preheat the oven to 225 °F.
Add salt and black pepper
Transfer to sterilized jar
Remove the garlic and herbs and add the tomatoes to a sterilized jar. Cover the tomatoes completely with olive oil. Make sure the tomatoes are completely submerged in the oil. The olive oil will get solid in the refrigerator. When ready to eat or serve, remove the desired amount from the jar and let sit at room temperature to turn to liquid again.