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Slow-Roasted Cherry Tomatoes With Basil Oil

You can serve these as an appetizer (have napkins close by) or side dish, or tossed with pasta. You can easily multiply this recipe, but you won’t have to use much more olive oil to coat the tomatoes.

 

2 baskets sweet cherry tomatoes (can use a mixture of colors)

Salt to taste

A couple of pinches of sugar

4 tablespoons Extra Virgin Olive Oil…this can be all Basil Olive Oil, or a combination of Basil Oil and Unflavored Oil

 

1. Preheat the oven to 300 degrees. Place the tomatoes in a baking dish large enough to fit them in a single layer. Add the salt and sugar, and toss together. Add 3 tablespoons of Olive Oil, and toss again. Place in the oven for 45 minutes until the skins have shriveled and just split; the tomatoes should still be still intact. Remove from the heat, and allow to cool.

2. Arrange the tomatoes on a platter. Drizzle the remaining Olive Oil decoratively around and over them, and pour on any juices from the pan. Serve warm or at room temperature.

Yield: Serves 8 to 10 as an hors d’oeuvre, about 6 as a side dish or sauce.

Advance preparation: You can make these tomatoes several hours ahead of serving. They will keep overnight in the refrigerator.