Slow Roasted Garlic Tomatoes

By • August 13, 2011 • 8 Comments

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Author Notes: With an abundance of cherry tomatoes in the garden last year, I need to find new ways to prepare these delectable gifts of summer. I got to work in the kitchen and these slow-roasted tomatoes were born. One bite of their rich, sweetness and they became a favorite dish - a craving we carried well through the cold nights of winter.Out of the Box Food

Serves 4

  • 6-8 handfuls cherry tomatoes
  • 1 head of garlic
  • 2 teaspoons fresh oregano, chopped
  • 2 teaspoons fresh basil, chopped
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • 2-3 splashes good quality olive oil
  1. Preheat oven to 400 degrees.
  2. Cut a slit into the top of each cherry tomato.
  3. Fill an 8-10" cast iron skillet with the cherry tomatoes, slit side up.
  4. Separate garlic cloves and cut the cloves to fit and insert into the slits of the cherry tomatoes.
  5. Sprinkle with the oregano, basil, red pepper flakes and sea salt.
  6. Drizzle with the olive oil.
  7. Roast tomatoes for 35 minutes then remove from oven. Press the tomatoes with the back of a large spoon to release some of the juices. Stir to combine.
  8. Return tomatoes to oven and continue roasting 1 hour more (or until thick).
  9. Press tomatoes again to crush the roasted garlic and mix well.
  10. Serve atop grilled, garlic rubbed bread, pasta or as a condiment with grilled fish or chicken.

Tags: basil, garlic, oregano, roasted, slow roasted, tomatoes

Comments (8) Questions (1)

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over 2 years ago Kitty T.

oooohmegorsh! I can't wait to try these - they sound simply fabulous!

Newliztoqueicon-2

over 2 years ago Lizthechef

Lovely - my mouth is watering...

Lobster_001

over 2 years ago nannydeb

I'd eat a couple of dozen of those!

Anita_date

over 2 years ago Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

Those look gorgeous. What a great appetizer.

Img_5128-1

over 2 years ago Out of the Box Food

Mmm...great suggestion! In fact, I have use them as pizza sauce before and they were delicious!

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This sounds really good and agree with lapadia they would be great on grilled pizza

Massimo's_deck_reflection_10_27_13

over 2 years ago lapadia

Beautiful, I'd top grilled pizza with these, plop them down into the melting cheese, yum!

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Sounds very good.