A couple of days ago, I promised to post pictures of my attempt at Slow Roasted Tomatoes. I am actually amazed that I still have a few left; they were so good that I had a hard time not eating them all, warm from the oven! You simply have to make them! My orange/gold cherry tomatoes worked beautifully. How can you pass on a recipe that turns these:
Into these absurdly sweet and perfectly juicy little bites:
in practically one step???? It doesn’t get any easier than that. Cut them in half, drizzle with olive oil, salt, pepper, fresh herbs if you wish, and pop in a slow oven. Tiny bites of heaven. I have to admit, I was partial to the ones I sprinkled with thyme – note the many olive oil spots on the parchment paper where tomatoes used to reside. I ate that many just while grabbing my camera to take the picture!
Given the amount of cherry tomatoes coming out of my garden, I’ll be doing this a lot in the next few weeks. I can’t wait to toss them with homemade whole wheat pasta, fresh garlic, and a little olive oil and sea salt. I’m sure I’ll use them to top grilled baguette slices that have been spread with goat cheese. And, most likely, if I don’t eat each and every one all by myself, I’ll pack some in jars as a sweet summer gift for friends and neighbors.
