Roasted Cherry Tomatoes

Roasted cherry tomatoes have a special thing going on. They become so potently sweet and intense when you stick ’em in the oven for a few hours, and then they’re good on…..I’m still trying to figure out what they aren’t good on, so they’re good on everything. My favorite though is using them for appetizers, with some kind of cheesy or creamy spread, on crackers or bread.

Here I was lazy and bought this insane garlic Parmesan spread from the farmers market, which one day I’ll attempt to recreate and post a recipe for. In the meantime, unless you come to my farmers market, you could use goat cheese, ricotta, burrata, plain yogurt with garlic and salt, or any other creamy spread or cheese you can buy that appeals to you. Or just serve the tomatoes solo with some vehicle to help people shove them in their faces.

I just picked these tomatoes so they were destined for this beautiful roasting fate. Oh……summer.

Preheat your oven to 300. Toss the tomatoes in 1-2 tablespoons of olive oil (depending on how many you’re roasting. You want them coated in oil but not sitting in oil). Sprinkle a few pinches of salt on there, pepper optional but also good.

Spread them out on a baking sheet covered with tin foil or parchment paper.

Put the tomatoes in the oven and roast for 2-3 hours. I like 300 as a temperature because if you roast at lower temps like most recipes the tomatoes actually dry out a fair bit. I like them juicy and with some charry color to them. You’ll know they’re done when they’ve begun to wrinkle, crack and color. Depending on your oven and size of your tomatoes and the magic in the air that day, the time this takes is variable. Just check on them every 20-30 minutes and whisper some sweet nothings to them.

If they aren’t getting any color or it’s taking too long, just bump the temperature up to 350 for the end of your roasting adventure.

Then let them cool (on or off the pan), doesn’t really matter, and place into a container to eat immediately or store. They’ll keep in the fridge for days, though you want them room temperature for eating.

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