Slow Roasted Tomatoes

Ready for a long roast in a low oven.
Ready for a long roast in a low oven.

The tomato season is about to close, so about a week ago, I bought a nice batch of beautiful cherry tomatoes. I didn’t grow cherry tomatoes this year, but slow-roasted tomatoes are too good not to have on hand. They could not be easier to make either.

I poured about 3 tablespoons of olive oil on a cookie sheet, then rolled the tomatoes around in it so they were all covered. I salted them lightly and ground some pepper over them. You could also put a couple of cloves of garlic (in the skins) on the tray, too. Then I set the oven to 225 degrees, put the tomatoes in and forgot about them. About six hours later, they were soft and wrinkly. I put some in a jar and covered them with olive oil and put the rest in freezer bags for later use.

Yum!
Yum!

These are like candy. They make a great addition to a salad or slice some soft cheese on a cracker (gouda is good-a!) and top it with a tomato. Instant hors d’ourves elegance.

 

2 Replies to “Slow Roasted Tomatoes”

  1. If you have one, run them through strainer out moulie I think it’s called to remove seeds and skins for the best tomato pasta sauce you have ever tasted. I have an attachment for my kitchen aid and grow as many cherry tomatoes as I can jam in my garden just to do this.

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