TIME: 1+ HOUR; SERVES: ~1 CUP
By the end of August, we have so many cherry tomatoes ripening on the vines, it’s hard to keep up with the harvest. Typically we open our tomato patch up to our CSA members for u-pick, and encourage folks to take advantage of the bounty.
Slow roasting cherry tomatoes is a great way to make a little out of a lot of fruit. If I have a TON, I’ll roast several batches and freeze for later. One of my favorite tricks is to slow-poach chicken at low temp in the oven, and while it’s cooking, slip in a baking sheet of cherry tomatoes tossed with oil, salt & garlic to stew alongside for an hour.
2 - 3 pints cherry tomatoes; You can halve them for quicker roasting time, or throw them in whole if you have way too many and don’t care about bursting fruit.
Enough olive oil to generously coat
Salt, to taste
Preheat oven to 300°F. Coat the tomatoes with oil & salt, and spread in an even layer on a baking sheet.
Roast for about 1 hour, rotating the pan halfway through. You want them to cook down significantly, and become slightly browned. If they’re taking forever, turn up the heat to 350°F for another 30 minutes or so.
Remove from oven when the juices have thickened slightly and the tomatoes are reduced. Let cool and store in the fridge for about a week, or freeze for several months.