Slow-Roasted Tomatoes

I love slow-roasted tomatoes. They’re simple to prepare and a delicious addition to sandwiches, salads, cheese plates, and the like. Today I used sweet cherry tomatoes from the farmers’ market.


Vine-ripened tomatoes or cherry tomatoes
Olive oil

  1. Preheat oven to 350°F.
  2. Cut the tomatoes in half horizontally— leave whole if using cherry tomatoes— drizzle with olive oil and a pitch of salt.
  3. Bake for about 45 minutes. Baking time can vary, but I usually leave in the oven until they look nearly sun dried and slightly caramelized.

Baby Tomatoes