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Slow Oven Roasted Cherry Tomatoes

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Do you have cherry tomato plants in your garden this year? I plant at least one or two cherry tomato plants every year. Right now I get a large bowlful every  day. We really enjoy eating them.  When I’m out working in the garden I eat them as a snack right off the vine. I can’t resist, pop a sun-warmed tomato in my mouth and bite down. Wow, it’s a burst of summer deliciousness. I wanted to find a way to use them before they go bad You can only eat so many in a salad. I found this great recipe for slow roasting tomatoes .

You’ll need:

fresh cherry tomatoes

cloves of unpeeled garlic

olive oil

sea salt

fresh ground pepper

Pre heat oven to 225 F. Line a large baking sheet with parchment paper.

Cut cherry tomatoes in half and arrange open side up on the baking sheet. Place cloves of unwrapped garlic cloves on baking sheet

Drizzle with olive oil. Sprinkle with salt and pepper.
Bake for 3 hours. They will be shriveled but moist in the center.
I removed the skin from the garlic and mixed it all together. You can eat them right away. Or you can cover with more olive oil and refrigerate for a few weeks. I spread it on bread. Great for dipping too. The flavor is to die for. I am going to try it on a sandwich this week. Maybe over some pasta. Do you have any great recipes that you use your cherry tomatoes in?

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