These Slow Roasted Cherry Tomatoes work as a wonderful addition to all kinds of dishes. Not only do they add umami, but they are also good-looking, easy to make and last in the fridge for a week. So they are ready to use whenever you want to jazz up your salads, sandwiches or other creations. Do check below the recipe for serving suggestions.
Slow Roasted Tomatoes
The quantities given are indicative. You can double, triple the recipe or even make just a handful of them if you like.
No matter the quantities you choose to make, consider that:
1) they should be spread in an single layer while baking and not be overcrowded
2) roasting times may vary depending on the quantity
- Preheat oven to 160º C ( fan setting, if available ) / 320º F.
- In a large bowl put the halved cherry tomatoes, along with the olive oil and minced garlic. Stir gently to coat with the oil. Tip for using the right amount of oil: you need just enough to coat them and create a thin layer in the bottom of the bowl. Avoid adding too much. Add salt and pepper to taste, stir.
- Using a silicone spatula to scrape the oil from the bowl, pour everything onto a baking tray – not aluminium, as it may react with the acidity of the tomatoes. Turn the tomatoes cut side up.
- Pop into the preheated oven and bake for 1 ½ hour or until caramelized and a dark red colour. Do not stir.
- Let them cool on the tray. When cooled, scrape them gently off the pan using a spatula
Storing: in the refrigerator in an airtight container for up to 1 week.