Slow Roasted Cherry Tomatoes
Make sure tat the tomatoes are thin skinned . Bake the tomatoes until they have wilted but only some have burst.
4 cups cherry tomatoes
½-1 cup or more olive oil
3 cloves of garlic, peeled
three fresh thyme twigs
some fresh basil leaves, torn
1tsp coarse sea salt
fresh ground pepper
Preheat the oven to 250 degrees Fahrenheit.
Wash the tomatoes and dry them in a colander.
Put the tomatoes on a large baking sheet. Add the herbs and garlic, then add ¼ cup of olive oil, mixing it with your hands so that everything is well coated with the oil. Sprinkle everything with coarse sea salt and some fresh ground pepper and bake in the oven for about 2 ½ hours or until the tomatoes have wilted and are soft but still intact. While baking, stir them gently a few times.
Carefully put the tomatoes and all the accumulated juices in a container with a lid. Add the remaining ¼ cup of oil or more to cover the tomatoes and enjoy. These tomatoes will last in the fridge for a month.
recipe by © sunnycovechef.com
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