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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Made this dish exactly according to the recipe with grape
tomatoes from my garden. They are
incredibly sweet. It was great served
over pasta. Next time, I’ll leave out
the sugar because the tomatoes were already so sweet.
This recipe popped up on my Facebook feed today and since I was making Cooking Light's Vegetable Lasagna (May 2012) that called for broiled cherry tomatoes - so I decided to slow roast them instead. And I'm so glad I did! These are delicious and it really added great flavor to the dish. Will definitely make these again.