Ingredients & Method
- 2 lb Fresh Cherry Tomatoes, and/or Sun Gold Tomatoes and/or Roma Tomatoes
- 2 tablespoon olive oil
- 1-2 teaspoon sea salt
- optional: 1 tablespoon sugar
- optional: garlic
Preheat your oven to 225 degrees. Slice small tomatoes in half and spread them out over a baking sheet, cut side up. (If you are using big heirlooms, cut them into quarters or even eighths.) Drizzle olive oil over the tops of the tomatoes. Sprinkle generously with sea salt. Roast for 2-4 hours.
Sprinkle on a bit of sugar to add caramelized goodness.
Add as many cloves of garlic you want to bake with the tomatoes.
After roasted, if you don’t eat them all right away, you can keep roasted tomatoes in a jar by covering them with olive oil, then refrigerate them.
Uses: Blend into a pate’, spread on bread or pizza, use on top of baked brie, or use whole in sandwiches, pasta, quiche… the list is endless!
submitted by: Carlotta Lucas