Slow Roasting Makes Good Tomatoes Great – So Easy, So Sweet, So Flavorful
Unless greenhouse grown, peak tomato season in Montana is at least a month away. (Though, it does look like it may be sooner for my dwarf Sweet & Neat Tomato plant, which already boasts 50 tomatoes in the process of ripening.) When life gives you good tomatoes, 
slow roasting makes those good tomatoes great. The recipe for Slow Roasted Cherry & Grape Tomatoes requires just two ingredients, tomatoes and salt. And, that long, slow roasting creates tomatoes that retain their juiciness while concentrating and intensifying their tomato deliciousness.
Rich Tomato Flavor
Slow roasting small and colorful cherry and grape tomatoes is accomplished in 2 hours versus the 4-5 hours needed for larger tomatoes. Whatever the size of your tomatoes, my new maxim is true: Slow roasting makes good tomatoes great.
Eight Ways to Enjoy Your Slow Roasted Cherry and Grape Tomatoes
- Fabulous snacking right out of the jar
- On a thin rice cake with fresh basil and chive flowers or fresh
chives, soft goat cheese and/or your favorite pesto - Garnish for a grain bowl
- Included in a wrap
- Tossed in a salad
- Added to pasta
- Made into salsa
- Mixed with scrambled eggs or enfolded in an omelet with fresh herbs
Slow Roasted Cherry & Grape Tomatoes
This is about the easiest recipe for tomato deliciousness.
Slow roasting makes good tomatoes great.
- Use this recipe as a template. As the procedure is the same
with half as many tomatoes or with twice as many or more tomatoes. - With no oil in the recipe, clean up is easy. There is no need to line the rimmed sheet pan with parchment paper unless you want to.
- Enjoy Slow Roasted Cherry & Grape Tomatoes hot, warm, cold or at room temperature.
Makes 2 ¼ cups Printer-Friendly Recipe
Active time 15 minutes
Total time 2 ¼ hours (includes 2 hours for slow roasting)
Ingredients
- 1 pound (about 3 ½ cups) assorted cherry and/or grape tomatoes
- Sea salt and/or Himalayan salt
Instructions
- Heat the oven to 250 degrees.
- Rinse and dry the tomatoes. Slice them in half (I use a serrated paring knife). Place the halves cut side up on a rimmed sheet pan. Lightly sprinkle them with salt.
- Slow roast for 2 hours, turning the sheet pan 180 degrees after the first hour.
- Remove from the oven and set aside. When cool, place in a container with a tight-fitting lid.
- Store in the refrigerator for up to a week or in the freezer for up to 6 months.