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slow Roasted Cherry Tomatoes

Capturing the flavour at its best !

With their concentrated savory-sweet flavour, these little bites size beauties will transform any plain pasta. Just with a sprinkle of fresh basil

& cheese !

This summer, we are blessed

with an abundance of tomatoes.

both cherry & the local Plum slightly bigger variety !

The two plants in question, however, are growing to such huge shrubs , almost difficult to contain producing abundance of fruit !


  • 2 tablespoons olive oil

  • 1 sprig of Rosemary or Thyme

  • 1/2 teaspoon Sea salt

  • 500 gm cherry Or local plum tomatoes

  • 8-10 whole pod of garlic, unpeeled (optional — or use more if you love roasted garlic)


  • Preheat the oven to 225 degrees F. Pour the olive oil onto a large, sided baking sheet and sprinkle the herbs, salt on top of the oil.

  • Halve all of the tomatoes lengthwise, and place them on the baking sheet along with the unpeeled cloves of garlic. Toss to fully coat with the olive oil-herb mixture (I find it easiest to use my hands), and then arrange the tomatoes so they are cut-side up and in a single layer.

  • Bake the tomatoes for 2 to 3 hours. You want the tomatoes to be shriveled but still a little juicy inside. The precise amount of time will depend on the size of your tomatoes and the oven. (The plum & cherry tomatoes from my most recent backyard plants were ready in about 2 hours and 15 minutes.)

  • Remove from the oven and, when cool enough to handle, squeeze the garlic from the peels, discarding the peels. You can use the tomatoes right away (sprinkle with a little chopped basil, if desired), or let them cool and refrigerate or freeze for later use as a simple side dish, salad or pasta add-in, pizza or crostini topper, salsa for grilled meats, omelet or frittata ingredient, etc. The tomatoes are delicious served hot, cold, or at room temperature.

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