Slow Roasted Cherry Tomatoes
At any time of the year other than late summer or early fall, when I have cherry tomatoes coming out of my ears, I would consider this dish to be a luxury! It is very tasty and useful. It can be mixed with a bit of cheese and nuts to make a pasta sauce, spread onto a pizza with other toppings, combined with onions and herbs and placed on toasted bread to make bruschetta, or just eaten by itself as a side dish. The recipe is quite simple, and I don't specify any amounts... just use your own judgment and taste. This freezes very well, so it's a good way to use up any surplus tomatoes your plants give you, to add a bit of summer cheer to the future cold winter days!
- Cherry tomatoes
- Olive oil, enough to coat tomatoes
- Salt and pepper to taste
Preheat the oven to 250 degrees F. Spread the tomatoes out in a single layer in a baking dish. Coat with olive oil, spinkle with salt and pepper, and stir to combine. Roast 3 hours, stirring every 1/2 hour. When they're done, the tomatoes will be very soft; they will be split open and spilling their juices into the pan. Use as is or in any recipe requiring tomatoes - they can be cooled and frozen for future use.