They’re a bit of tease summer tomatoes and cherry tomatoes; because once you’ve tasted them, you realize what you’re missing the rest of the year. Bright red or golden yellow, some deep garnet with green striations, oddly shaped or smooth and round, they’re juicy, sweet and simply sublime. It’s the season’s cherry tomatoes which has caught my attention. I happily gobble them likes grapes off the vine, but lately I’ve been slow roasting trays of them savoring their sweetness as they float in olive oil, garlic and thyme.
Here in Connecticut we recently experienced some of our hottest days thus far, yet the mere 45-minutes with my oven on is well worth it. The outcome is a confit of soft, slightly caramelized goodness. There are so many ways to use the slow roasted treasures. I like to take some toast with ricotta cheese and spoon some of the tomatoes on top. You can make a bowl of penne and while the pasta is warm toss it with olive oil, the roasted cherry tomatoes, and basil or use it as a savory jam topped on flatbread and sprinkled with cheese. Slow roasting tomatoes will let you indulge in the summer goodness a bit longer than the season allows.
Slow Roasted Summer Cherry Tomatoes
- 4 pints cherry tomatoes
- 6 cloves of garlic peeled
- 6 -7 sprigs Fresh Thyme
- ¼ cup olive oil
- Salt and Pepper
- Preheat the oven to 350*
- On a large rimmed baking sheet, scatter the 4 pints of cherry tomatoes.
- With the flat side of a knife, smash the garlic cloves and mix into the tomatoes and scatter the fresh thyme. Drizzle the olive oil all over the tomatoes and salt and pepper to taste.
- Roast the tomatoes for 45- minutes, shaking the pan occasionally. Remove the baking sheet and let the tomatoes cool completely. Divide the tomatoes, garlic and thyme into glass jars, top with olive oil, then seal tightly. Refrigerate.