If there were ever an all-purpose multi-tasking vegetable recipe, slow roasted grape tomatoes would be it. Available year round, not too pricey and oh so good, all you have to do is heat the oven on low, toss with a few ingredients you probably already have and forget about it. The secret is to let the tomatoes shine through and you will be rewarded with little pillows of savory caramelized goodness.
About slow roasting: Slow roasting allows the ingredients time to marry and develop their flavors. The low, indirect heat along with a pinch of sugar and salt caramelizes the tomatoes for a more intense bite.
In a rush?: No problem. Skip slow roasting in favor of a quick high heat flash roast. Crank up your oven to 400 degrees and cook for 10 minutes until the tomatoes begin to wrinkle and your kitchen is as fragrant as an Italian trattoria. Both cooking methods yield the same results. It’s like the difference between a sauvignon blanc versus a chardonnay.
Tomatoes as a condiment: Roasting these little tomatoes couldn’t be easier and the results more versatile. Toss roasted tomatoes in salads, spoon them on bruschetta, or use them as a simple vegetable with meat, fish, or chicken.
- 2 pints grape tomatoes
- 2 tablespoons olive oil
- 2 shallots
- 2 garlic cloves
- 1 pinch sugar
- 2 pinches salt
- Few grinds of pepper
- Preheat oven to 250 degrees
- In a medium bowl combine tomatoes, olive oil, shallots, garlic, sugar, salt and pepper.
- Place on a rimmed baking sheet and roast 1 hour until tomatoes are wrinkled and fragrant.