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Slow Roasted Cherry Tomatoes

September 6th, 2011

Slow Roasted Cherry Tomatoes

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!

Heirloom Cherry Tomatoes

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.

Yellow Zucchini

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.

Heirloom cherry tomatoes

The five varieties we harvested. From top to bottom: Black Cherry, Snow White, Isis Candy Cherry, Red Fig, ?? (might be a grape tomato variety from our compost, or a cross-breed). We don’t seem to have gotten any of last year’s Mennonite Heirloom or Peche Jaune tomatoes.

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.

Cherry tomatoes ready for roasting

Halved and sprinkled with salt, black pepper, sugar and slivers of garlic, drizzled with olive oil

Slow-roasted cherry tomatoes

After roasting, topped up with olive oil in a jar

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