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Slow-Roasted Cherry Tomatoes

Photo: Levi Brown
Prep time 5 mins
Cook time 2 hrs, 30 mins
Yield 2 cups (serving size: 1/2 cup)

Ingredients

  • 4 cups cherry or grape tomatoes
  • 4 sprigs fresh thyme
  • 2 cloves garlic, thinly sliced
  • 1 shallot, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil

Nutrition Information

  • calories 160
  • fat 14 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2 g
  • carbohydrate 9 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 250 mg
  • calcium 25 mg

How to Make It

  1. Preheat oven to 250°F. Arrange cherry tomatoes in a single layer in a 9-by-13-inch glass or ceramic baking dish. Top with thyme sprigs, garlic and shallot; season with salt and pepper. Drizzle with olive oil and stir to combine.

  2. Bake, stirring occasionally, until tomatoes pop and ooze, 2 1/2 to 3 hours. Remove baking dish from the oven and discard thyme sprigs. Use immediately or let cool and transfer to a covered container. Refrigerate until ready to use. Tomatoes will keep for 3 days.