Slow Roasted Cherry Tomatoes

Slow roasted cherry tomatoes are simple to do and is a great way to get those sweet ripe tomato’s to release their optimum flavours. They are great to add to Pasta or making a sauce. They are scrumptious on some garlic rubbed toasted bread crisps. They a real nice flavour to salads and stuffing.

Lots of times during the winter months, I purchase the smaller tomatoes on the vine.

In my opinion they carry the most flavour during the lower hours of needed sunlight.

After a few days I will line a baking sheet with parchment paper and preheat the oven to 375 degrees.

Then with a sharp stainless knife slice the tomatoes in half and lay them in rows.

Now drizzle some good fresh olive oil making sure each one has been anointed.

In a small bowl add;

1 tbs of  some dried oregano,

1 tbs dried basil,

1 tbs crushed needles of rosemary,

1 tbs thyme,

1 tbs sea salt and fresh ground black pepper.

Mix the seasonings to gether and sprinkle like its snowing over each sliced tomato.

Place on the middle rack for the first 30 minutes then turn the pan 180 degrees.

Continue for the next 30 minutes at a lower 350 degrees or until the tomatoes are starting to char around the edges.

If you wish for the tomato to be dehydrated with less moisture, continue by leaving in the oven for an other hour or more with the oven temperature turned off. This is a great way to have some tasty tomatoes in the pantry all year.

This is best when you wish to then place out in the hot sunlight to solar finish for storage in a sealed jar.

When all of the juices have turned clear and have been cooked off remove and let them rest.

Place in a sealed jar and freeze or refrigerate until needed.

Enjoy.

thekitchenman.ca