Aren’t these slow roasted tomatoes gorgeous?! They have the same punch of flavor that sun dried tomatoes have, but they are only slightly chewy and oh-so-juicy! My mouth is watering just thinking about them. They taste amazing on sandwiches and make salads look like masterpieces!
Not only are these sweet, flavor packed slow roasted tomatoes worth every bite, but they are SO simple to make, too! They only take 5 – 10 minutes to prepare, and then they go into a 250 degree oven for about 2-3 hours. When they are done, they will taste like you slaved for hours. But, in reality, you were binge watching season three of Young and Hungry on Netflix. 😂😂😂
You’re going to love how simple these are…
Start by halving a bunch of bite sized tomatoes. I love to use sweet 100 cherry tomatoes, but any type will work. Drizzle some extra virgin olive oil over the top of them and then sprinkle them with either kosher salt or some sea salt. Then, finely chop some fresh herbs (I use oregano, rosemary, thyme, and basil) and sprinkle them over the top of the tomato halves.
Break up one head of garlic, leaving the skin on the individual cloves, and place them between the tomato halves. That’s it! Now, they are ready to bake.
Once the tomatoes go into the oven, you are ready to binge watch anything you please…maybe some HGTV? 🙂
After an hour and a half or so, start checking the garlic and make sure that it isn’t turning into leather. You will want to take the garlic out before it gets to that point, because you can use it to make garlic butter…yep, that’s right, you are going to get two amazing things out of one small bit of effort. Awesome, right?! Check out how to make it here.
Once the tomatoes look slightly dried out, and they have a rich tomato sauce aroma, then they are ready to come out of the oven.
Use them in salads, on sandwiches, or wow your guests by using them on some bruschetta. No matter what you do with them, you are going to look like an amazing cook!
Here are the tools I used for this recipe:
**Please note that these are affiliate links.**
- Santoku Knife: This knife is one of my all time favorites to use! I have two of them, so that I don’t have to stop to wash knives when I am cutting meat. Plus, Henckles last forever!!
- Pyrex Baking Dishes: I use glass for everything from storage to baking. I love that these can go from oven to fridge to freezer. Plus, they won’t change the flavor of your tomatoes, since they are non-reactive.
- Cutting Board: I love wood cutting boards, but these plastic ones are my go-to, because I can throw them in the dishwasher. I am a major germaphobe when it comes to my kitchen, and I want to know that my cutting boards are fully sanitized.
- 1 pound of cherry tomatoes - halved
- 1 head of garlic broken up into cloves - with the skin still on
- 3 Tablespoons of finely chopped fresh herbs - a combination of rosemary, oregano, basil and thyme work well
- 3-5 Tablespoons of extra virgin olive oil
- Salt to taste
- Preheat the oven to 250 degrees Fahrenheit.
- Layer the tomato halves (cut side up) in a baking pan. Fit the cloves of garlic in between the tomatoes. Sprinkle everything with the salt and herbs and then drizzle with the extra virgin olive oil.
- Make sure everything is well coated and then place in the oven for 2-3 hours. Check on the garlic after an hour and a half and remove before it gets leathery.