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
handfuls cherry tomatoes
head of garlic
teaspoons fresh oregano, chopped
teaspoons fresh basil, chopped
teaspoon red pepper flakes
teaspoon sea salt
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