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« Recipe: Slow Roasted Tomatoes »

Slow Roasted Tomatoes

Adapted from Dorie Greenspan's Around my French Table

Yield: 4 servings


1 pint cherry or grape tomatoes

Extra virgin olive oil to drizzle

1-2 rosemary or thyme or oregano sprigs

1-2 cloves garlic, smashed but not peeled

Salt and freshly ground pepper to taste


Preheat oven to 225F.  Line a baking sheet with parchment paper.

Cut the tomatoes in half (cherry tomatoes around their "waist" and grape tomatoes from top to bottom). Place cut side up on baking sheet.

Sprinkle with salt and pepper. Drizzle with small amount of olive oil.  Scatter herbs and garlic over the tomatoes.

Roast the tomatoes for approximately 3-4 hours.  They will appear shriveled and a little dry when done. (If you press on them gently, they will still have some juice.)

You can use the tomatoes immediately or cool them on the baking sheet. Cooled tomatoes can be packed in olive oil and refrigerated for later use.

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