Slow-roasted cherry tomatoes

The great thing about food markets is that you never know what you end up buying! Yesterday the Bastille market seemed full of cherry tomatoes, and we purchased one big box of them. The question what to do with them was answered when I stumbled upon a Low and Slow Semi Dried Tomatoes recipe, and thanks to Sip Chomp Chew blog, I now have hundreds of delicious cherry tomatoes in the fridge!

So, here you go, my recipe (with some modifications compared to the Sip Chomp Chew’s recipe):

1. Cut cherry tomatoes in half and place them onto baking sheet.roasted cherry tomatoes

2. Sprinkle with olive oil (I used olive oil from Crete: the best olive oil in the world!)

3. Sprinkle with Herbes de Provence. If the mix does not include oregano, add. Add also black pepper. I did not use salt.Herbes de Provence on cherry tomatoes

4. Roast in oven for a loooong time. My first set of cherry tomatoes stayed 4 hours in oven (130C), but I did increase the temperature to 150C for my second set. This made the cooking time considerably shorter (3 hours) and the cherry tomatoes did not burn. Try and see!

roasted cherry tomatoes

5. We ate the cherry tomatoes like that, and added some to a salad. The more obvious ways to use them are in pizza, ratatouille, salad, pasta, etc., but I would like to experiment using them in amuse-bouche, moussaka, Mediterranean fish dishes, chicken….

Whatever you do, but be careful. These little creatures are so yummy that you may just want to eat them directly from the baking sheet!

 

 

8 thoughts on “Slow-roasted cherry tomatoes

    1. Miia Post author

      Thanks 🙂 And as I just said to someone, I must be a weird woman bc I don’t need chocolate and all that sweet for a snack –I am happy with roasted tomatoes 😉

      I think next time I will experiment with balsamic vinegar and garlic. Let me know if you have another idea!

      Like

      Reply
    1. Miia Post author

      Is this google translator or do you actually speak Finnish 😉 ?
      Yes, I keep doing these tomatoes and throw them into the freezer. Handy for chili con carne and many other things!

      Like

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s