the best slow roasted tomatoes

Sandwiches, salads, soups, pizzas, pasta, flatbreads, part of a charcuterie board, on a cracker with some cheese, frittatas, quiche…if it’s savory, chances are these tomatoes will be brilliant as a secondary ingredient or as the star. Roasting transforms even somewhat disappointing tomatoes & those little past their prime, into deeply intense flavor bombs. The marinade of olive oil, balsamic, garlic & red pepper simply elevates them even further. Add some chopped fresh basil. Dip crusty bread in any residual oily mixture left over from the marinade.

Prep Time15

Cook Time1 30

Servings: servings

Calories: 74kcal

Author: Lovoni

2 lbs (908g) grape or cherry tomatoes, halved (lengthways for grape toms)
A good pinch of sea salt & freshly ground pepper
3 tablespoons (45ml ) olive oil
3 tablespoons (45ml) balsamic vinegar
2 garlic cloves, minced
1 teaspoon red pepper flakes
A pinch of sugar

Preheat the oven to 325°F (160°C) regular bake. Line a large baking sheet with parchment paper.
Arrange the tomatoes, cut side up on the baking sheet. Sprinkle quite liberally with salt & pepper. Bake for 1 1/4 to 1 1/2 hours until the tomatoes are somewhat wrinkled & about half their original size (or less) but not dried (see photo).
Combine oil, vinegar, garlic, red pepper, a good pinch of sugar, salt & pepper in a 2-cup (500ml) jar with a lid. Add the warm tomatoes & gently stir to combine. Store in the fridge up to 2 weeks. The olive oil will solidify in the fridge so let the jar sit out for about 30 minutes, or until the oil is liquid again, before serving. Makes about 1 1/2 cups.

Nutrition