Slow-Roasted Cherry Tomatoes

 

Cherry Tomatoes are great this summer. We found this recipe for the Cherry Tomatoes and made a Burrata Salad like we would get a ChiSpacca. We felt that it was a tribute to Nancy Silverton. Great Sourdough Toast from bread from Friends and Family, Mozzarella Cheese and then topped with the Roasted Cherry Tomatoes. It was delicious!

  

Slow-Roasted Cherry Tomatoes

Once Upon a Chef

 

Inspired by Ina Garten’s Roasted Tomato Caprese Salad, in which she roasts halved plum tomatoes in a vinaigrette mixture to concentrate their flavor, I decided to slow-roast them. Doused in a mixture of olive oil, balsamic vinegar and garlic, and cooked in a low-temperature oven for 2 hours, cherry tomatoes take on an intense, almost sun-dried tomato flavor while retaining their juicy texture. They taste like tomato candy! What’s more, they burst when you cut into them, creating a flavorful sauce for whatever you serve them with.

 

INGREDIENTS

 

2       lbs (3 pints) cherry tomatoes

¼      cup extra-virgin olive oil

1½    tablespoons balsamic vinegar

2       teaspoons sugar

1       teaspoon salt

½      teaspoon freshly ground black pepper

2       cloves garlic, minced

 

1.            Preheat the oven to 275°F and set an oven rack in the middle position. Line a baking sheet with wide heavy-duty aluminum foil.

2.            Put the tomatoes on the lined baking sheet and add the olive oil, vinegar, sugar, salt, pepper, and garlic.

3.            Using a rubber spatula, toss everything together.

4.            Roast for 2 hours, until the tomatoes are soft and beginning to burst.

5.            Serve hot or at room temperature. The tomatoes will keep in a covered container in the refrigerator for 4-5 days.