Fun
Recipe File: Slow Roasted Tomatoes
PSA: Make and keep batches of slow roasted grape tomatoes on hand at all times and have your way with them.They will add punchy sweet tart flavor and cheeriness to all sorts of things.
Magical thinking, as in “it’s sunny and April so no need for a puffer jacket,” has caused me to leave the house underdressed for weeks. Many of you may be into your spring veg and flowers but, in the northeast, we are still cold and still living on kale and potatoes, poor us.
These tomatoes are very delicious and versatile and adorable. Even if you have already put winter behind you, you need these because tomato season is months away.
All you have to do is spread 2 pounds of grape or cherry tomatoes in a roasting pan or on a half sheet pan.
Pierce each one with the tip of a paring knife. Drizzle over about ¾ cup of olive oil more or less. Season with salt, alliums and herbs as you like. I usually go with fresh thyme or rosemary and shallots and garlic cloves. Dried herbs are fine too.
Roast in a 275 degree oven till soft and beginning to collapse, about an hour to an hour and a half. Start checking after 45 minutes because everyone’s oven is different. Cool and pop into the fridge.
Use on everything: toast, pizza . . .
. . . pasta . . .
. . . scrambled eggs.
We love them with warm beans and in a tuna bean salad.
The leftover oil is wonderful in a vinaigrette and can also be used for your next batch of tomatoes. They disappear quickly.
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Extraordinary on broiled or grilled salmon! They’ve become a staple in my house.
YUM!
I have made something similar but this looks like an improvement on my usual recipe. Thank you! I just planted my tomato plants this week but will have to do with store bought for a bit longer.
Delicious idea and I appreciate the serving suggestions, beautiful photos!
Thank you so much! My husband was very happy to eat the props.
Yum!
Question(s)… How long can these keep in the fridge?
If I want to keep a bumper crop of garden-grown grape or cherry tomatoes longer term, can I freeze these once cooled? I understand they might only be useful for mashing into sauces or soups, tuna salads, scrambled eggs, etc. upon thawing but, this would be the easiest way I know of to save them for longer term.
Obviously you should be able to preserve these in canning jars, if you have them & are proficient in canning.
I find they keep for weeks as long as the tomatoes are submerged in the oil. Full disclosure, in my house they’ve always been consumed within 3 weeks.
I freeze roasted tomatoes all the time, no problem. And if you put a little layer of olive oil oil over the top of them in a jar, you don’t have to can them, they will be “preserved”, to be kept in the fridge, for a few weeks. NOT in the pantry though!
Yum!
Question(s)… How long can these keep in the fridge?
If I want to keep a bumper crop of garden-grown grape or cherry tomatoes longer term, can I freeze these once cooled? I understand they might only be useful for mashing into sauces or soups, tuna salads, scrambled eggs, etc. upon thawing but, this would be the easiest way I know of to save them for longer term.
Obviously you should be able to preserve these in canning jars, if you have them & are proficient in canning.
I went to an event where they had a huge bowl of roasted grape tomatoes in the buffet line. It was my favorite thing! I plopped those little suckers on everything! Yummy!
Oh yes!! I love roasted tomatoes. When my crop comes in I roast any size and can or freeze.
And into the blender for fabulous sauce. Yum!!
More cherry tomato plants this year!
how long does this keep in the fridge?
Sounds delicious, must try! My 7 & 9 yo granddaughters love tiny tomatoes (usually mini heirloom mix in our house) so we do a very simple version of roasted tomatoes- just toss the washed tomatoes on a parchment lined sheet pan and generously sprinkle with freshly grated Parmesan, roast at 400°F for about 20 minutes. We like them as a side with chicken or fish, over pasta or just in a small bowl for snacking and the girls (and their little brother who isn’t a huge tomato fan) love peeling up and eating the crispy Parmesan “chips” from the parchment as a bonus snack.
genius (and delicious.) growing a bunch in my garden and will keep them on hand!
Bookmark this for late summer and early fall when there is a glut of seasonal tomatoes and fresh herbs and freeze them in recipe quantities.
I love the serving suggestions!
These remind me of Nigella’s “moonblush tomatoes,” which call for the sheetpan of cherry tomatoes to stay overnight in an oven that’s been heated up and then turned off.
Which means you have to remember the next morning that you have a sheetpan of tomatoes in the oven…
Your method is more practical!
Yum! Thank you for this wonderful inspiration. Hope you can shed the puffer jacket before too long.