Oven Roasted ‘Candy’ Tomatoes
PREP: 5 MINUTES
COOK: 3 HOURS
SERVINGS: 6 - 8 SERVINGS
Low temperature roasting for extended periods enriches the flavor of these bite-size tomatoes and caramelizes natural sugars found inside of them, resulting in especially flavorful little gems that can be enjoyed in a variety of ways including tossing with pasta and Parmesan, on bruschetta with pesto or honey goat cheese, or as a delicious addition to a salad. If you have a bumper crop of small tomatoes, consider doubling this recipe, as they keep well for several weeks refrigerated due to the high acidity.
- 2 lbs cherry/grape tomatoes, whole
- 1/4 cup olive oil
- 2 cloves of garlic, peeled and sliced in half
- Optional: fresh herbs (basil)
Preheat oven to 275° F. Remove stems and rinse tomatoes in a strainer, then pat dry. Using a large rimmed baking sheet, prepare pan by rubbing surface with exposed garlic cloves.
Place tomatoes in a bowl and add olive oil, using your hands to stir and coat. While hands still have olive oil on them, rub all surfaces of baking sheet to coat with oil. Note, this is particularly important if you’re using an uncoated aluminum baking sheet, as the oil will protect the pan from any staining that may occur.
Pour tomatoes onto sheet and spread out evenly. Place remaining garlic clove halves amongst the tomatoes for added flavor, then place sheet pan into oven on a middle rack. Bake 2-3 hours; flavor will deepen with time. If desired, you may add 2-3 Tbsp finely chopped fresh herbs when baking is complete, such as basil or tarragon. The herbs will lend added flavor.
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