Slow Roasted Garlic Tomatoes



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

Ingredients

  • 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
In This Recipe

Directions

  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.

More Great Recipes:
Condiment/Spread|Italian|Garlic|Vegetable|Oregano|Tomato|Cast Iron|Summer|Vegan|Gluten-Free

Reviews (7) Questions (1)

7 Reviews

Kitty T. August 18, 2011
oooohmegorsh! I can't wait to try these - they sound simply fabulous!
 
Lizthechef August 16, 2011
Lovely - my mouth is watering...
 
nannydeb August 14, 2011
I'd eat a couple of dozen of those!
 
Anitalectric August 14, 2011
Those look gorgeous. What a great appetizer.
 
Author Comment
Out O. August 14, 2011
Mmm...great suggestion! In fact, I have use them as pizza sauce before and they were delicious!
 
lapadia August 14, 2011
Beautiful, I'd top grilled pizza with these, plop them down into the melting cheese, yum!
 
boulangere August 13, 2011
Sounds very good.