Slow Roasted Tomatoes
This week I have a little bonus recipe for you: super-simple slow-roasted tomatoes. The title says it all… super simple. It is a bit ridiculous that I’m putting it up on the blog, given how simple it is. But it would be criminal not to share it because it’s so darn good.
So I will keep this one short and sweet, just like the recipe, and explain how I’ve indulged in these slow-roasted tomatoes in the past.
The options are endless BUT, here are some of my favourites:
+ As-is – they are so flavorful – I will often roast these up and have them as a side dish with my meal.
+ Cracker, Boursin, tomatoes… enough said.
+ This one is delicious… mix equal parts cream cheese and goat cheese. Place the tomatoes in a smaller-sized oven-safe dish and add the cheese mixture over the top. Broil in the oven for 3 minutes.
That’s a wrap! My top three fave ways to enjoy these slow-roasted tomatoes. I would love to hear how you serve these up if you do it in a different way!
Super Simple Slow-Roasted Tomatoes
Serves 4 as an appetizer
+ 2 Tbsps olive oil
+ 1 pint cherry tomatoes
+ 10 cloves garlic
+ 1-2 Tbsp balsamic vinegar
+ 1 tsp salt
+ 1 tsp pepper
+ a few fresh basil leaves
1. Preheat oven to 250°F.
2. In a cast-iron pan, toss tomatoes and garlic in olive oil, balsamic, salt, and pepper.
3. Cook tomatoes and garlic in a cast iron pan for 3.5 hours or until tomatoes are shrivelled, and the garlic aroma is filling the room.
4. Add fresh basil if you want and serve with Boursin (or any cheese!) and crackers or indulge as is!
These look so tasty! I love that it’s such a simple recipe. makes it much more likely that I’ll actually make it. 😉 We just got a cast-iron so I’ve been looking for recipes to try out with it. This one will definitely be on the list!
I love slow roasted tomatoes. I like to toss mine in with quinoa and chicken.