Last updated on September 8th, 2015
BASED ON SEVERAL SUGGESTIONS FROM READERS, I finally slow-roasted a colorful collection of cherry tomatoes. The verdict? Well, let’s just say that after one bite, my taste-buds tingled. Two bites, and I imagined all was well with the world. Three bites, and I entered a state of pure, unadulterated ecstasy, the kind that Meg Ryan mimicked in her famous scene from “When Harry Met Sally.”
If that 1989 film was rated “R,” so too are these tomatoes. “R,” as in Redolent with Flavor, Ridiculously Easy to Make, and Really, Really Fun to Eat. As they cook, the tomatoes transform themselves into munch-able morsels of sweetness, perfect for snacking, chopping up for bruschetta, or adding to spaghetti sauce.
As you can see from the photo above, I tossed unpeeled garlic cloves onto the trays of tomatoes. This was a waste of time. The tomatoes didn’t absorb any garlickyness whatsoever. Nor did they need to! The concentrated tomato sweetness requires no enhancement beyond a little olive oil, salt, and pepper.
Special Equipment: 2 parchment -lined baking sheets
1. Preheat oven to 225 degrees.
2. Cut the tomatoes in half, then lay them skin-side down on the parchment-lined baking sheets. Don’t worry about crowding — the tomatoes will shrink as they cook.
3. Sprinkle just enough olive oil over the tomatoes to make them shimmer. Then toss on a tiny amount of salt and pepper.
4. Set one sheet on the middle rack of your preheated 225 degree oven; set the other sheet on the rack below. Roast for approximately 6 hours, or until the tomato halves appear dry, but still contain a slight amount of juice. Test one to be sure.
If you are not going to eat the tomatoes right away, cover with olive oil and store in the refrigerator.
Think you’ll try these Slow-Roasted Cherry Tomatoes? I certainly hope so. Honestly, they are heaven on earth.
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