Slow Roasted Cherry Tomatoes

This easy recipe can be used for almost anything and is to DIE for, at least in my opinion! These tomatoes rarely make it off the tray in one piece, some are always left behind or eaten before they make it into the dish being made. These tomatoes can be used for bruschetta, pasta, pizza, and lots more with your imagination.

Any small tomatoes will work for this recipe.

Start by slicing the tomatoes in half and putting them face down on a jellyroll sheet.

Next cut up either shallot or garlic, depending on which you like more. Or you can put in a little of both if you are super gourmet and prepared.

Next sprinkle shallot/garlic over your tomatoes distributing fairly evenly. Now pour the olive oil over the tomatoes distributing evenly. Salt and pepper according to taste.

This is halfway through the two hour cooking time.

And you are done with your slow roasted tomatoes. 

More recipes to use these tomatoes to come!

Recipe:

2 pints tomatoes

Head of garlic/shallot (use as much or as little as you like!)

1/4 cup  olive oil

Salt and Pepper

Preheat the oven to 275 F. Cut the tomatoes in half from the stem hole down. Place the tomatoes seed side down on the jellyroll pan. Once all over the tomatoes are on the pan, you can spread them evenly around the jellyroll pan. Cut however much shallot or garlic you want and sprinkle over the tomatoes. Drizzle the olive oil over the tomatoes. Salt and pepper according to taste and put the tomatoes in for 1 hour. After one hour turn the cooking sheet around. Cook until wrinkly and fragrant about 45-60 minutes more! Now you can let them cool a little so you don't burn your tongue and then you are done! Voila and enjoy!