Slow-Roasted Cherry Tomatoes and Garlic recipe

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Ingredients

3 tablespoons olive oil, divided, or to taste
4 cups cherry tomatoes, halved
1 head unpeeled garlic, cloves separated
kosher salt and ground black pepper to taste
1 tablespoon dried Italian herbs, or to taste

Nutrition Info

75.8 calories
carbohydrate: 6.9 g
cholesterol: : -
fat: 5.5 g
fiber: 1.4 g
protein: 1.3 g
saturatedFat: 0.8 g
servingSize: -
sodium: 59.5 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 225 degrees F (110 degrees C). Grease a large baking sheet with some of the olive oil.

  2. Place tomatoes cut side-up on the baking sheet. Scatter garlic cloves among the tomatoes. Drizzle remaining olive oil on top. Sprinkle salt, pepper, and herbs lightly on top.

  3. Bake in the preheated oven until tomatoes look shriveled but retain some moisture, about 3 hours. Let cool until garlic cloves can be easily peeled. Serve immediately or refrigerate until needed.

Recipe Yield

8 servings

Recipe Note

Slow oven roasting transforms average-tasting cherry tomatoes and garlic into pure heaven! I like to serve these on goat cheese bruschetta. They can be eaten warm, room temperature, or cold. Toss in pasta, on sandwiches, or eat alone! Store in an airtight container in the refrigerator.

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