Slow Roasted Cherry or Grape Tomatoes
For complementary flavor and added visual appeal, sprinkle the roasted tomatoes with a tablespoon or two of torn, fresh basil.

 Yield: 3+ cups or approximately 8 servings


  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper
  • 2 pints cherry or grape tomatoes
  • 8-10 whole gloves of garlic, unpeeled (optional — or use more if you love roasted garlic)


  1. Preheat the oven to 225 degrees F. Pour the olive oil onto a large, sided baking sheet and sprinkle the herbs, salt, and pepper on top of the oil.
  2. Halve all of the tomatoes lengthwise, and place them on the baking sheet along with the unpeeled cloves of garlic. Toss to fully coat with the olive oil-herb mixture (I find it easiest to use my hands), and then arrange the tomatoes so they are cut-side up and in a single layer.
  3. Bake the tomatoes for 2 to 3 hours. You want the tomatoes to be shriveled but still a little juicy inside. The precise amount of time will depend on the size of your tomatoes and the oven. (The grape tomatoes from my most recent backyard plants were ready in about 2 hours and 15 minutes.)
  4. Remove from the oven and, when cool enough to handle, squeeze the garlic from the peels, discarding the peels. You can use the tomatoes right away (sprinkle with a little chopped basil, if desired), or let them cool and refrigerate or freeze for later use as a simple side dish, salad or pasta add-in, pizza or crostini topper, salsa for grilled meats, omelet or frittata ingredient, etc. The tomatoes are delicious served hot, cold, or at room temperature.


  • Small Roma tomatoes could also be used, but to ensure that all of the tomatoes are done at the same time, it is best not to mix sizes on the same baking sheet. Also, larger tomatoes will require more cooking time.

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