Slow-Roasted Cherry Tomatoes

This recipe for slow-roasted cherry tomatoes is a delicious, mostly hands-off way to use fresh summer produce. Serve these roasted veggies as a condiment with sandwiches, stirred into pasta, or as a side dish!

📝 Ingredients

• 1 pint cherry or grape tomatoes, halved
• 1/2 teaspoon sea salt
• 1 tablespoon olive oil, plus more for storing (extra oil optional)
• 2 sprigs rosemary, thyme, or basil, removed from stems and roughly chopped (I like to mix + use all 3 herbs)

👨‍🍳 Instructions

1. 1Preheat oven to 225°F.
2. 2Arrange tomatoes in a single layer on a baking sheet or in a large cast-iron pan. Drizzle olive oil over the tomatoes, and sprinkle with the salt.
3. 3Roast about 3 hours, until tomatoes appear dried, but are still juicy when pressed.
4. 4Stir in the fresh herbs.
5. 5Use immediately:Serve tomatoes as a side dish, serve on polenta, use them as pizza toppings, add them to a sandwich, or stir them into pasta.Make Ahead + Refrigerate:Gently press tomatoes and herbs into a glass jar, and cover with oil. Use within 1 week. Make sure to use the oil in the jar-- it will become infused with tomato flavoring!Make Ahead + Freeze:Gently press tomatoes and herbs into a glass jar or freezer bag, and cover with oil. Freeze, and use within 10 months. Note: frozen tomatoes will not retain their shape as well as fresh or refrigerated, but are still delicious when used as a condiment, as pizza topping, or in pasta.