feasting with friends

Low & Slow Roasted Cherry Tomatoes

low & slow roasted cherry tomatoesIn late May, we planted our backyard garden. We ordered most of our plants from a local organic farm at the start of the new year. In January all fresh produce sounds fabulous, and I mean all. Of course, at that time of the year, our eyes are much bigger than our stomachs will be a mere 8-9 months later. So…hello over abundance of cherry tomatoes! In other words, we ordered at least one plant too many. These plants have absolutely thrived. One is almost six feet tall. I have to reach on my tip-toes to pick the ones off the top. We have tomatoes that range from a golden yellow to a tangerine orange to a fire red. They are beautiful, and bursting with juice. They are spectacular simply popped in the mouth. Added to a salad…yum. Perhaps a caprese style salad, tomatoes sliced in half, fresh slivered basil and fresh ovolini mozzarella. So many ways to enjoy them. But…so many of them we can’t keep up. Sure, we give some away. It just seems they ripen at the pace of quarts a day. So I discovered this fabulous way to roast them. They can’t be stored for weeks on end this way but it does allow more time before consumption. A simple, slow [3 hour], low [225°F] roast with a toss in olive oil, salt, pepper and whole garlic cloves readies these little morsels for a later meal. After roasting, I simple store them in the refrigerator in a glass jar. They are wonderful tossed in pasta, topping a pizza or tossed with fresh, cooked vegetables. My favorite…a topping for thick, grilled slices of bread…a perfect appetizer.

˜Preheat oven to 225°F.
˜Prepare a baking sheet by lining with parchment paper.
˜Slice clean cherry tomatoes in half and arrange in single layer on baking sheet.
low & slow roasted cherry tomatoes˜Add approximately 1 whole, unpeeled clove of garlic per 1 cup tomatoes.
˜Drizzle tomatoes with olive oil and gently toss to evenly distribute.
˜Salt and pepper to taste.
low & slow roasted cherry tomatoes˜At the 1 & 2 hour marks, toss the tomatoes and return to oven.
At the 1 hour mark

At the 1 hour mark

˜When the 3 hour mark is reached, the tomato skins will be wrinkled, and the juices will be mixed with the olive oil.
Three hours and done

Three hours and done

˜The roasted garlic can be peeled and store with the tomatoes or perhaps used in another dish if you choose.
˜Use immediately or allow to cool and store in refrigerator for up to 5 days.
Ready to store

Ready to store

Recipe adapted from smittenkitchen.com


  1. I love that you shared an earlier post with us, Nancy. I know I’m complaining a lot about struggling to keep up with life life, blog life, and work life… and I so want to keep up with all of my wonderful blogging friends too. I think I might have a schedule figured out for all of this… My goal is to be able to sit back and enjoy everyone’s blogs, right from their beginnings. It makes me happy to see this post, especially since I bought a whole bunch of cherry tomatoes last night. It was on a whim… I had them in my cart… took them out, and put them back on the shelf….and then said, oh what the heck…and put them back in the cart!! I’m going to try roasting them Nancy’s way!! Yay!! ❤

    • I do hope you give roasting a try, Prudy. The flavors are wonderful and they can be enjoyed so many ways. We used up the last of them on burgers – a nice change of pace from the slice of tomato! I’ve been trying to take the time lately to explore other blogs too. I think we all suffer from having some good stuff in our beginnings that not few people saw. 🙂

  2. Pingback: Zucchini Farro Cakes {with Herbed Goat Cheese & Slow-Roasted Tomatoes} | feasting with friends

  3. This is great timing! I love roasted tomatoes. I’ve planted over 20 tomatoes in hopes of preserving some. I’m new to canning, but couldn’t these be canned in a water bath for longer storage with the salt as preservative, maybe add lemon? Thx for bringing this back for us new-to-yous 🙂 Sheri

    • Hi Sheri…glad to hear you found this of value. 🙂 I don’t know if these can be processed in a water bath or not. I do can Roma tomatoes each year – the difference here is these are “cooked” and I wasn’t sure if the olive oil used would go rancid. I plan on re-exploring that this season. If they are “can-able”, I’ll certainly be stocking up on many, many pints!

    • Aren’t they gorgeous!! That’s one reason I reused the photos…my version this time had all red tomatoes. Still pretty, but I do love those golden cherry tomatoes!

  4. It’s so nice to look back to our old posts, Nancy! And when you go back to the present, you can see that you have made quite many friends. 😉 This looks really good, btw!

  5. Pingback: Roasted Tomatoes Revisited | feasting with friends

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