Slow-Roasted Cherry Tomatoes

By Dixie8686

Recipes & Menus | recipes

Slow-Roasted Cherry Tomatoes
Slow-roasting tomatoes brings out their inherent sweetness. Serve any leftovers alongside roast chicken or lamb chops.

Makes 1 1/2 cups

Recipe by Nancy Silverton of Mozza, Los Angeles, CA

September 2011

Ingredients

• 2 9-ounce packages cherry tomatoes (such as Sun Gold or Sweet 100), small tomatoes on the vine, or 1 pound other small sweet tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Preparation

Step 1

Preparation

Preheat oven to 300°. Place a wire rack inside a rimmed baking sheet. Brush the tomatoes with oil, then season with salt and pepper. Transfer the tomatoes to the prepared rack, keeping tomatoes attached if they're still on the vine.

Roast the tomatoes until skins are shriveled but tomatoes are still plump, about 1 1/2 hours. Let tomatoes and their juices cool to room temperature. DO AHEAD Can be made 4 hours ahead. Let tomatoes stand at room temperature.

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