Slow-Roasted Cherry Tomatoes

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Slow-roasted cherry tomatoes are intensely sweet and tangy. Add them to salads, pastas, pizza and more.

Last week, a gift arrived at my front door: a huge basket of sweet, homegrown cherry tomatoes from my neighbor Matt’s garden. Inspired by Ina Garten’s Roasted Tomato Caprese Salad, in which she roasts halved plum tomatoes in a vinaigrette mixture to concentrate their flavor, I decided to slow-roast them. Doused in a mixture of olive oil, balsamic vinegar and garlic, and cooked in a low-temperature oven for 2 hours, cherry tomatoes take on an intense, almost sun-dried tomato flavor while retaining their juicy texture. They taste like tomato candy! What’s more, they burst when you cut into them, creating a flavorful sauce for whatever you serve them with.

Roasted cherry tomatoes can be enjoyed in a variety of ways, such as:

• As a side dish with grilled fish or meat
• With burrata cheese
• As a pizza topping
• Over pasta or risotto
• As a bruschetta or cracker topping with burrata, ricotta, or goat cheese
• As an omelette filling
• As a crepe filling
• Over avocado toast
• Puréed and strained to make roasted tomato soup (good hot or cold)

What You’ll Need To Make Slow-Roasted Cherry Tomatoes

• 2 lbs (3 pints) cherry tomatoes
• ¼ cup extra-virgin olive oil
• 1½ tablespoons balsamic vinegar
• 2 teaspoons sugar
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 cloves garlic, minced

Step-by-Step Instructions

Preheat the oven to 275°F and set an oven rack in the middle position. Line a baking sheet with wide heavy-duty aluminum foil.

Put the tomatoes on the lined baking sheet and add the olive oil, vinegar, sugar, salt, pepper, and garlic.

Using a rubber spatula, toss everything together.

Roast for 2 hours, until the tomatoes are soft and beginning to burst.

Serve hot or at room temperature. The tomatoes will keep in a covered container in the refrigerator for 4-5 days.

How To Freeze Roasted Cherry Tomatoes

Roasted tomatoes can also be frozen for up to 3 months. It’s a good idea to divide them into individual portions to thaw as needed to add to pizza, pasta, omelets, crepes, etc.

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