Slow Roasted Cherry Tomatoes Preserved in Olive Oil
Adapted slightly from Heartbeat Kitchen
A couple weekends ago I visited my sister and she had one cherry tomato plant that was absolutely exploding with tomatoes. She had so many that she didn’t have a clue what to do with them all … and asked if I would take some. Of course I obliged … I mean, how could I say no to these gorgeous little yellow tomatoes? They were actually bigger than a typical cherry tomato, and so ripe they were bursting.
Well, I got home with a box full of these little guys and they needed to be used FAST. I stumbled across this ingenious idea from Heartbeat Kitchen and it seemed like the perfect answer to my self-imposed dilemma. I tossed them in olive oil, some chopped garlic and herbs, then put the little baby tomatoes on a roasting pan and let them roast and roast and roast for a full 2 1/2 hours. Some of them were still plump at the end, but most of them were deflated. They filled up two little jars. I poured a little olive oil over them (enough to submerge the tomatoes completely and put them in the fridge to rest.
The other day I pulled them out, brushed some of the olive oil on my toast, then added the roasted tomatoes and hunks of marinated cheese to the toast. I baked the toast for a bit to let the cheese melt and then sunk my teeth into it. What intense tomato flavor the roasting and marinating creates! I’ve put them back in the fridge for future use in food projects. The olive oil does harden in the fridge, so you need to let it set out for about 15 minutes before you can use the tomatoes.
- About 1 lb. cherry tomatoes or other small garden-fresh tomatoes
- 2 Tablespoons olive oil
- 1 sprig rosemary, finely chopped
- 6 - 10 basil leaves, chopped
- 2 cloves garlic, chopped
- About 3/4 cup extra virgin olive oil
- Preheat the oven to 225 F. Cut the larger tomatoes in two. In a small bowl, toss the tomatoes with the 2 Tablespoons olive oil, fresh herbs and garlic.
- Set the tomatoes on a baking sheet and put in the oven, putting the cut side down for those that are cut. Roast for 2 1/2 hours, stirring occasionally, or until the tomatoes are small and indented.
- Put the tomatoes in a jar and cover with olive oil. Store in the fridge for 3 - 4 weeks.
- Use the roasted tomatoes on toast, in salads, on sandwiches, sauces, spreads, dips or soups. Use the tomato-infused olive oil in your cooking.
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