I hope everyone’s had a splendid long weekend! Do you remember the black cherry tomatoes I shared (well, I ate them all but you know what I mean) with you a few weeks ago? Our other tomatoes have begun to ripen and yesterday, we had a wonderful harvest!
I also picked what may well be the only zucchini we’ll get this year, seeing as how we planted them much too late. It’s a yellow zucchini, which I find much sweeter than green zucchini – and I’m happy we at least got one.
The tomatoes were so pretty, like little jewels, and their flavour so perfect – so I thought I’d roast them and use them to accentuate a gazpacho soup, which I’ll be making tomorrow.
Slow-Roasted Cherry Tomatoes
Preheat the oven to 200F.
Halve 3-4 cups cherry tomatoes and place, cut side up, on a baking sheet.
Mince a large clove of garlic and sprinkle it over the tomatoes, ensuring there is garlic on every piece. (I added 5 more large unpeeled cloves to the sheet and roasted them along with the tomatoes for use in the gazpacho)
Sprinkle with a pinch each of sugar, salt, freshly cracked black pepper. Drizzle with olive oil.
If desired, add herbs – basil or thyme would be a nice addition.
Bake in oven until shriveled, 2.5-3 hours.
Tip: don’t waste the olive oil the tomatoes were roasted with! It’s got a beautiful flavour. I’d recommend saving it to drizzle on salads or soup, and having a piece of bread handy nearby to wipe up any remaining oil on the sheet. Trust me – once you get a taste of it, you won’t want to leave any behind.