Slow Roasted Cherry Tomatoes

This is another method, rather than a recipe for getting the taste of summer in the middle of winter. Slow roasting cherry tomatoes in the oven concentrates their flavor and gives you the most delicious and intense tomato taste. They don't wind up dry like sun-dried tomatoes, rather, still moist  and they are delicious smeared on bread, thrown into pasta, or put on pizza or sandwiches. They are basically like a fresh condiment and they enhance practically everything you put them on. I was browsing through the super market and took one look at the tomatoes and felt the winter blues. This time of year the tomatoes are mostly green and the little orange that you see is so pale that you almost feel bad for them. Cherry tomatoes, however, are sweet all year and slow roasting them like this just makes them better. Once they are done you can store them in a glass container covered with a little olive oil and keep them in the fridge for a while to be thrown into anything your making, or just for snacking :). Little effort, lots of flavor = my type of dish!


2 kilo cherry tomatoes, sliced in half
olive oil
salt and pepper (garlic powder optional)

Lay the cherry tomatoes cut side up on a baking sheet. Drizzle olive oil over them and season well with salt and pepper. Place them in a 200 degree oven for about 6 hours. Alternatively, you can place them in a 150 degree oven overnight. Store them in a container covered with a little olive oil in the refrigerator for about 2 weeks.