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