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Slow-Roasted Cherry Tomatoes

Slow-Roasted Cherry Tomatoes

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 1-1/2 to 2/12 hours
  • Total Time: 1-1/2 to 2/12 hours
  • Yield: Varies

These easy slow-roasted cherry tomatoes are the perfect way to preserve the last of the season. Use them in salads, on pizzas and stirred into pastas.

Ingredients

  • Cherry tomatoes, halved
  • Olive oil
  • Kosher salt
  • Black pepper

Instructions

  1. Preheat the oven to 220 degrees F.
  2. Place the tomatoes in in a single layer on a sheet pan, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 1-1/2 to 2 hours for juicer tomatoes. For drier and more wrinkled tomatoes, roast for 2  to 2-1/2 hours.
  3. Roasted tomatoes can be stored in the refrigerator in an airtight container for 1-2 weeks.
  4. To freeze, arrange the roasted tomatoes in a single layer on a wax paper lined, sheet pan or plate. Once the tomatoes are frozen, transfer them to an airtight container. They should be used within 4-6 months.
  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 1-1/2 to 2/12 hours
  • Total Time: 1-1/2 to 2/12 hours
  • Yield: Varies