Friday, June 29, 2012


These are easy to prepare and very versatile.  Once you cool these, store in a jar topped with a bit of olive oil and store in the refrigerator.


1 pound of cherry tomatoes, halved
6 cloves garlic, unpeeled
2 Tbsp. olive oil
salt and freshly ground pepper


Preheat the oven to 250 degrees.  Put the tomatoes and garlic on a baking sheet.
on tray, ready to roast
garlic is still in the skins

Toss with the olive oil and season with salt and pepper.

Transfer the tray to the oven and roast for 2 to 3 hours, until shriveled but still moist.

roasted, garlic removed for skin removal
roasted but still moist, 3 hrs.
Allow to cool and peel the garlic cloves.

Enjoy immediately OR store in a jar in the refrigerator topped with olive oil.

the before and the after
I cut the garlic cloves into slices


Looking for more options on how to serve the slow-roasted tomato?

You can use them in place of their far more potent cousin, the sun-dried tomato, in almost any recipe, and here are a few of my favorites uses.
  • Mound onto a wedge of crusty bread, top with mozzarella and broil to melted sandwich perfection.
  • Toss them with crumbled feta and serve over fresh greens for a light lunch.
  • Add to pizzas toppings; feel free to skip the tomato sauce and drizzle pizza with olive oil instead.
  • Toss with hot pasta and chopped fresh herbs for a simple, yet elegant meal.

I mixed my roasted tomatoes with green from the garden.

Preserving Slow-Roasted Tomatoes

Freezing: Pack tomatoes into a freezable container, and pour the oil from the pan over the top. Cover with more olive oil if needed, label and freeze for up to 6 months.

Fridge: Transfer tomatoes to a jar and cover with olive oil. Cover jar with lid and store in the refrigerator for up to two weeks.

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