Slow Roast Cherry Tomatoes


Slow Roast Cherry Tomatoes

serves about 4 as an appetizer or snack


1 lb cherry tomatoes
Fresh thyme
Sea salt + black pepper
Extra virgin olive oil
4-5 cloves of garlic

Make it

Cut the tomatoes in half, end-to-end, and place cut side up on a baking pan. Slice 4-5 cloves of garlic, and sprinkle over the tomatoes.  Season with thyme, sea salt and fresh ground black pepper. Generously drizzle olive oil over the tomatoes. Place in the oven at 200°F for 6-8 hours; the tomatoes will collapse, but not completely dry out. (Since they’ll be in there a while, preheating is not necessary.) Cool and serve with crackers and soft cheese (i.e., marinated feta!) or package to preserve.


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