Slow-roasted cherry tomatoes with herbs

Slow-roasted cherry tomatoes with herbs

By
From
Under the Walnut Tree
Serves
4-6
Photographer
Fanny Bergenström

Roasting tomatoes slowly in the oven enhances and deepens their flavours. Serve the tomatoes alongside grilled chicken or fish, or as part of a buffet. Or just enjoy them on their own, on crusty bread with a drizzle of olive oil.

tomatoes for 4-6:

Ingredients

Quantity Ingredient
30 cherry tomatoes
3 tablespoons olive oil
some fresh thyme and rosemary
1 teaspoon sea salt flakes, (or to taste)
1/4 teaspoon freshly ground black pepper

Method

  1. Preheat the oven to 150°C. Cut the tomatoes in half if large or leave them whole, and put them in a bowl. Pour over about half of the olive oil and scatter with some thyme and rosemary. Season with sea salt and black pepper and carefully combine.
  2. Drizzle the remaining olive oil in a baking dish and arrange the tomatoes (cut-side down if halved) in the dish. Bake in the middle of the oven for 1-2 hours, depending on the size of the tomatoes. They may sag but shouldn’t turn brown. The tomatoes will keep in the fridge for about 3 days.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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