Slow Roasted Cherry Tomatoes

The yellow plum tomatoes are my favorite!

They taste like the sun.

“Tomatoes are thought to originate in Peru. The name comes from the Aztec “xitomatl,” which means “plump thing with a navel”.”

— Fun Fact

The BEST recipe to use up those abundant little cherry tomatoes in the garden.  

I actually look forward to the onslaught of these little beauties.  I think it’s fun to grow many colors of the smaller tomato varieties.  It makes all of the recipes you use them in more vibrant and colorful, not to mention tastier!  

I tried this recipe last year and finally have enough tomatoes to make it again this year.  It is so simple and once you get the tray of tomatoes in the oven, your work is done.  All you have to do is wait….3 and a half hours or so.  I know that sounds like a lot of time, but with a little forethought, this is a great weekend meal.  It also makes a great sauce for more meals during the week.  

Let’s get started.  

First, pick about 2 pounds of a variety of small tomatoes ( or whatever small type you have or picked up at the Farmers Market).  Grab some fresh thyme while you’re out there to use for the recipe. Picking the tomatoes is really the most tedious part of the recipe, in my opinion.  I much prefer picking the big juicy tomatoes that I have been watching for weeks…but I digress.  

Preheat your oven to 225 degrees F

Wash and pull off the little stems from the top of the tomatoes. Pat dry.

Line a baking sheet with parchment paper.

Grab a whole head of garlic and break into individual cloves, but do not peel. 

It’s best to leave the garlic in its skins while roasting so it doesn’t get bitter.  

Spread the tomatoes, thyme and garlic on the parchment line sheet and drizzle with some olive oil.

Bake for 3.5 hours or until cooked down but still juicy.  

Once you’ve removed it from the oven, squeeze out the soft garlic and add to the tomato mixture and discard the skins. 

Let me know what you think!

Yield: about 2 cups

Author: A Fistful of Flowers

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Slow Roasted Cherry Tomatoes

This is the perfect way to use up those small variety tomatoes as they come on strong at the end of the season. Slow roasting is the best way to bring out the flavor and a touch of fresh thyme and garlic is the perfect compliment. This is such a versatile sauce that can be used in many ways!

Prep time: 15 MinCook time: 3 H & 30 MTotal time: 3 H & 45 M

Ingredients

• 6 or more cups cherry, plum or other small tomato variety
• 1 head garlic, broken into cloves
• 2 tablespoons fresh thyme leaves
• 1 teaspoon sea salt
• black pepper to taste
• 1/4 cup extra virgin olive oil

Instructions

1. Preheat the oven to 225 *F
2. Line a baking sheet with parchment paper
3. Wash and pat dry the tomatoes
4. Put tomatoes, garlic, thyme, salt and pepper on the prepared baking sheet then drizzle with the olive oil.
5. Roast in the oven for 31/2 hours or until nicely roasted and reduced but not dry.
6. Once removed, squeeze the garlic from the skins and add to the tomatoes. Discard the skins.
7. Serve with pasta or roasted veggies, use as an appetizer with bread or spread on a sandwich or wrap.