Though we adore the recipe these are based on (David Bonom's Aromatic Slow-Roasted Tomatoes from December 2009), we wanted a faster update. So in place of plum tomatoes went little grape tomatoes, which roast to concentrated sweetness in less than half the time. Serve as they are for a side dish, on crostini with ricotta for an appetizer, or tossed with pasta and oil for a main dish.
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 pounds grape tomatoes, halved lengthwise
How to Make It
Preheat oven to 200°.
Combine first 7 ingredients, tossing gently to coat. Arrange tomatoes, cut sides up, on a baking sheet coated with cooking spray. Roast at 200° for 3 hours.
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