Slow-Roasted Tomatoes

This is taken straight from a cookbook called “The Improvisational Cook” by Sally Schneider. It is a great starting point if you are new to, well, cooking. It is particularly relevant this time of year because it takes those rather frightening grape and cherry tomatoes from the grocery store and turns them into succulent, tangy treats that go with everything. Or nothing, if you’re me and happen to have just taken them out of the oven and decided to just eat them off the pan.

Anyway, heres how it works. Preheat the oven to 325. Get your cherry or grape tomatoes, cut them in half longways and toss them with a little olive oil.

Put them on a cookie sheet. Definitely sprinkle with salt, pepper, sugar, and if you want a little extra flavor, some dried thyme and/or rosemary.

Not cooked yet

Not cooked yet

Whack ’em in the oven for an hour if you want them plump and juicy, closer to an hour and a half if you want them more on the dry side.



You can actually put them in tupperware with some of the oil and keep them for a few days, but I can’t imagine wanting to do that when you could use them immediately.

If, for instance, you still have half a ton of kale to eat, you may want to sauté it and top it with parmesan and these babies:

Making kale interesting...

Making kale interesting…


2 thoughts on “Slow-Roasted Tomatoes

  1. Pingback: Sausage and Kale Soup | Surviving A CSA

  2. Pingback: Frittata/Spanish Tortilla-thing | Surviving A CSA

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