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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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30 thoughts on “Slow Oven Roasted Cherry Tomatoes”

  1. Chrissy says:

    I have literally hundreds of cherry tomatoes waiting to turn red right now, I can’t wait to give this recipe a try! I’m going to pin as well. 🙂

    1. Diane says:

      Yum hundreds! Thanks for stopping by.

  2. Judy Haughton-James says:

    How interesting Diane! Thanks for sharing. It is the first time that I am seeing this recipe.

    1. Diane says:

      Thanks Judy.

  3. Maureen says:

    I’ve pinned this and will try it. Looks delicious!

  4. Betsy @ Romance on a Dime says:

    I love tomatoes in any form, but these look amazing! Pinning this.

  5. Do says:

    There are few things I love more than fresh tomatoes…oh yeah, except roasted tomatoes! I’m pinning this and definitely trying it!

  6. kristy @ gastronomical sovereignty says:

    slow roasting tomatoes makes me one happy lady 🙂 or at least eating them does. and i just love the left over colours on the parchment paper once it’s all done. it seems artsy to me…. what’s wrong with me? haha..

    today is the Wednesday Fresh Foods Blog Hop – I was hoping, if you feel up for it, that you’d link up this fabulous post (and any future fabulous, seasonal and/or real food posts) with us Everyone is welcome so feel free to stop by. take care! xo, kristy

    1. Diane says:

      Would love to link up. Your blog is one of my favs! Thanks for dropping by.

      1. kristy @ gastronomical sovereignty says:

        diane! you’re making me blush over here!…. i’m honored you like my blog 🙂

        thank you for taking the time to share with us at The Wednesday Fresh Foods Blog Hop – we hope to see you again this week with more incredible posts! xo, kristy

  7. Jessi @ Practically Functional says:

    Ooh yum, those would definitely be fabulous over some pasta! Thanks for sharing at The Fun In Functional!

  8. Christine says:

    That looks delicious Diane. I never think about cooking with cherry tomatoes.. I eat them too quickly hehe

    Thanks so much for sharing this at The DIY Dreamer… From Dream To Reality!

  9. Cynthia says:

    wonderful idea! and looks so delicious!

  10. Nancy W says:

    What a delicious way to use up cherry tomatoes! I picked a basketful yesterday, I now know what I’m going to do with them!

  11. Martha says:

    Those look perfectly delicious!

  12. Glo @ Off The Grid At -30 says:

    Yum! Thanks for sharing

  13. Stormdrane says:

    Those look like they’d be good mixed in with some cream cheese and spread on crackers. 🙂

    1. Diane says:

      That sounds like a great idea, thanks!

  14. Melinda @ Mom on the Make says:

    Wow, this sounds delicious. I’m thinking about putting these cooked tomatoes on toasted french bread and sprinkling fresh basil on top for bruschetta. Yum. Thank you! 🙂

    1. Diane says:

      I like your idea. 🙂

  15. Michelle says:

    These look amazing! I’m thinking they would be great in a pasta dish or even as a side dish. Thanks so much for sharing at Creative Thursday this week. Have a wonderful weekend.


    1. Diane says:

      Thanks Michelle. They were great over pasta.

  16. Kathy @ Granny's Vital Vittles says:

    Looks wonderful Diane!

  17. Katherines Corner says:

    One of my favorite things. and perfect for this time of year when the garden is abundant with tomatoes. Thank you for sharing at the Thursday hop xo

  18. Diane says:

    I’m not sure why they would be bitter, Some cherry tomatoes even raw can have a bitter taste. Maybe you had a bad batch. I find vegetables that are oven roasted are sweeter and richer in flavor. Has anyone else had this problem? Thanks for your great quetion wish I could be more help.

  19. Jamie @ Love Bakes Good Cakes says:

    I could eat these by the handful! I bet these would be great in Italian or Greek dishes as well! Thanks for sharing!

  20. Becca says:

    Thanks for linking this recipe on my Healthy Tuesday post- they definitely look healthy. 🙂

  21. Susan says:

    Wow! Those look amazing, and simple to make too! I look forward to trying them. I haven’t tried gardening yet, maybe next year. These kinds tomatoes go on sale for Buy One Get One Free on a regular basis where I live, so I’ll definitely be trying this!

    I came across your website from the Healthy Tuesday Blog Hop on a Humble Bumble.

  22. Marlys @ This and That says:

    I am going to have to get some cherry tomatoes and try this.. Pinning. Found you over at 4 You with Love Party Thyme.

  23. Floria says:

    Just happened upon this recipe today 8-15-19 while I already am roasting tomatoes in the oven, I’ve been doing this for several years but I usually don’t use the olive oil, and I leave my little tomatoes whole, they just burst into a lot of goodness during the process, I also do the garlic and I add fresh basil leaves and slow roast for about 3 hrs. When cool I put into blender and pulse which makes the most yummy tomato sauce good for so many things, today i’m going to have some on pasta. When I have a lot of the sauce I just pour into quart bags and freeze for another time, works wonderfully.

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