Food / Recipes

Slow Roasted Tomatoes

Slow Roasted Tomatoes

This year we had our first cherry tomato plant in our garden.  I usually like to grow those big fat slicers, but I wanted to shake it up a bit.   It turns out, cherry tomatoes have been one of the most prolific tomato plants we have ever had!  The first tomatoes that were ready to eat were cherry’s and here we are at the end of September and I am still reaping the harvest.  Needless to say, we eat cherry tomatoes with almost everything.  This recipe takes the tomatoes a different way and changes the taste and texture; turning them into a sweet, jam or relish like consistency.  Serve as a topping or condiment with a variety of different meals.  Last night I dressed them on top of black lentils, quinoa, and green beans covered with spicy chimichurri sauce…and it was delicious!

(makes approximately 4 servings)

2 cups of Cherry Tomatoes

2 TBS Balsamic Vinegar

2 TBS Olive Oil

2 Cloves of chopped Garlic

Salt & Pepper

Wash, de-stem and slice the cherry tomatoes lengthwise.  Place on a baking sheet and toss with the remaining ingredients.  Salt & Pepper to taste.  Bake in a pre-heated 350° oven for about 30 minutes.  Toss once or twice during cooking time to keep from sticking and burning.  Exact timing can vary but look for most of tomatoes to be burst (or withered looking) and the coloring of the juices in the pan to be brown but not black.  Enjoy!


6 thoughts on “Slow Roasted Tomatoes

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