By Julia Westhoff
The tomato avalanche has begun at our house, although it’s never quite as intense as Jay predicts it will be. He’s done a great job this year – we’ve got plenty to choose from, despite the strangely cool (and wonderful!) summer. We’ve had spicy Salsarifics to make into salsa and beautiful Black Cremes for caprese salad. But my favorites are still the cherry tomatoes – they’re perfectly versatile and sweet. So sweet, in fact, that we’ve turned them into candy.
I’d always been curious about slow roasting tomatoes, and I finally saved up enough little cherries to give it a try. And as crazy as it seems to turn the oven on during these hot days, it was definitely worth it. It was on so low, and for so long, that I almost forgot about them, but for the amazing smell.
I’m a big fan. They taste similar to sundried tomatoes, but much sweeter and juicier. I can’t wait to add them to pasta or salads – they’re a great little pop of intense flavor.
I looked at some recipes that actually added a bit of sugar – I’m guessing those would taste even more like candy. Enjoy!
Slow roasted tomatoes
- Cherry tomatoes
- Olive oil
Cut cherry tomatoes in half. Toss with salt, pepper, and olive oil. Roast at 220 for about three hours. (Sorry this recipe isn’t more exact, but it’s pretty intuitive).