And what to do with them? Namely, anything. Dorie Greenspan uses hers as a pasta picker-upper, or stores them in the fridge covered in olive oil, laying them over chicken, salmon, tuna or mixed vegetables. Heidi at 101 Cookbooks puts them in salsa. And I put them… in my mouth. Or mix them with white beans or slivers of basil. Or in my mouth. Or in salad. But mostly in my mouth.
Slow Roasted Tomatoes
Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Herbs such as thyme or rosemary (optional)
Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.
Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.
Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking