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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
- 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
- Preheat oven to 400 degrees.
- Cut a slit into the top of each cherry tomato.
- Fill an 8-10" cast iron skillet with the cherry tomatoes, slit side up.
- Separate garlic cloves and cut the cloves to fit and insert into the slits of the cherry tomatoes.
- Sprinkle with the oregano, basil, red pepper flakes and sea salt.
- Drizzle with the olive oil.
- 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.
- Return tomatoes to oven and continue roasting 1 hour more (or until thick).
- Press tomatoes again to crush the roasted garlic and mix well.
- Serve atop grilled, garlic rubbed bread, pasta or as a condiment with grilled fish or chicken.
- This recipe was entered in the contest for Your Best Cherry Tomatoes