Roasted Cherry Tomatoes

This past week, I had asked my wife if she had any dinner ideas, or if there was anything she wanted to eat. She immediately fired back with homemade pizza with garlic cream sauce and mushrooms. Now I am personally a big fan of any pizza with garlic cream sauce, especially if it has caramelized mushrooms on it, and possibly some onions. I was open to the idea of this pizza she had in mind, but I also had ideas of my own. I wanted that pizza to have a bit of ‘pop’ to it, if you will, and a bit of acid. This is when I thought of the simplicity of slow roasted tomatoes.

Roasted Tomatoes Recipe

If you never had roasted tomatoes then I highly encourage you to make some. There is something about the intense flavor that is just awesome. I’ve used them on pizza, omelettes, and even sandwiches, and as a person who never really liked tomatoes while growing up, well, I love these.

Let’s get started.

Ingredients:

  • 1 pint of cherry tomates, cleaned, and sliced in half
  • 2 tbsp olive oil
  • Generous pinch of salt
  • Generous pinch of cracked black pepper
  • parchment paper or Silpat (optional)

There is nothing more simple than this recipe. Four ingredients that will make your other recipes spark.

Preheat your oven to 250 degrees.

To a small mixing bowl, add the tomatoes, the olive oil, and salt and pepper. Gently stir.

Lay the tomatoes onto a baking sheet lined with a Silpat or parchment paper.

How to make slow roasted tomatoes

Place in the preheated oven and cook for 2 1/2 hours.

Don’t you just love that? A five minute preparation, then set it in the oven, forget about it, and come back a couple of hours later? I love that.

After 2 1/2 hours you will notice the tomatoes have shrunk in size and all of that great tomato flavor compressed into a smaller tomato. Let the tomatoes cool before storing in a air tight container.

Again, when I placed these on the pizza, and only about six of them, they really brought out this intense, and very bright flavors of the pizza. They are slightly acidic, almost as bright as a lemon would be, and are really fantastic on pretty much anything. I think you will most likely be making these more often than you think, they are that good. I hope you enjoy!

Roasted Cherry Tomatoes
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Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pint of cherry tomates, cleaned, and sliced in half
  • 2 tbsp olive oil
  • Generous pinch of salt
  • Generous pinch of cracked black pepper
  • parchment paper or Silpat (optional)
Instructions
  1. There is nothing more simple than this recipe. Four ingredients that will make your other recipes spark.
  2. Preheat your oven to 250 degrees.
  3. To a small mixing bowl, add the tomatoes, the olive oil, and salt and pepper. Gently stir.
  4. Lay the tomatoes onto a baking sheet lined with a Silpat or parchment paper.
  5. Place in the preheated oven and cook for 2½ hours.
  6. Don’t you just love that? A five minute preparation, then set it in the oven, forget about it, and come back a couple of hours later? I love that.
  7. After 2½ hours you will notice the tomatoes have shrunk in size and all of that great tomato flavor compressed into a smaller tomato. Let the tomatoes cool before storing in a air tight container.

 

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Published by

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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