Slow Roasted Cherry Tomatoes Recipes

SLOW-ROASTED CHERRY TOMATOES WITH BASIL OIL

Steps:

• Preheat the oven to 300 degrees. Place the tomatoes in a baking dish large enough to fit them in a single layer. Add the salt and sugar, and toss together. Add the regular olive oil, and toss again. Place in the oven for 45 minutes until the skins have shriveled and just split; the tomatoes should still be still intact. Remove from the heat, and allow to cool.
• Bring a pot of water to a boil, and salt generously. Fill a medium bowl with ice water. Place the basil in the boiling water, and blanch for 15 seconds. Remove with a skimmer, and transfer to the ice water. Drain and squeeze out excess water, then place on a clean dish towel and again squeeze out as much water as you can. Place in a blender with the olive oil. Blend one to two minutes until the olive oil is green and tinged with flecks of basil. Transfer to a squeeze bottle, and refrigerate.
• Arrange the tomatoes on a platter. Drizzle the bright green basil oil decoratively around and over them, and pour on any juices from the pan. Serve warm or at room temperature.

ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
• Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

ROASTED CHERRY TOMATOES

Steps:

• Heat the oven to 400 degrees F.
• Place the tomatoes on a sheet pan and drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes.

SWEET ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 170C/fan 150C/gas 5. In a roasting tin or ceramic dish, layer the halved cherry tomatoes in a single layer, cut side up.
• Slip the garlic slivers neatly into the tomato halves, amongst the tomato seeds. Make sure they are tucked well in so they cook inside the tomatoes, rather than risk overcooking outside the tomatoes. Drizzle with the olive oil and sprinkle over the balsamic vinegar, seasoning well with the salt and pepper.
• Roast in the oven for 45 minutes, checking to ensure they do not burn. Reduce heat if they char too quickly. They should come out soft and slightly charred on the edges.
• Either serve immediately with crusty bread to mop up the delicious garlicy juices or leave until cool and serve later. The longer they stand, the more intensified the flavour. Perfect as a starter with a green crispy salad on the side.