Name: Slow Roasted Cherry Tomatoes Preserved in Olive Oil
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Ingredients: About 1 lb. cherry tomatoes or other small garden-fresh tomatoes; 2 Tablespoons olive oil; 1 sprig rosemary, finely chopped; 6 – 10 basil leaves, chopped; 2 cloves garlic, chopped; About 3/4 cup extra virgin olive oil

Ingredients

Scale

About 1 lb. cherry tomatoes or other small garden-fresh tomatoes
2 Tablespoons olive oil
1 sprig rosemary, finely chopped
6 – 10 basil leaves, chopped
2 cloves garlic, chopped
About 3/4 cup extra virgin olive oil

Instructions

Preheat the oven to 225 F. Cut the larger tomatoes in two. In a small bowl, toss the tomatoes with the 2 Tablespoons olive oil, fresh herbs and garlic.
Set the tomatoes on a baking sheet and put in the oven, putting the cut side down for those that are cut. Roast for 2 1/2 hours, stirring occasionally, or until the tomatoes are small and indented.
Put the tomatoes in a jar and cover with olive oil. Store in the fridge for 3 – 4 weeks.
Use the roasted tomatoes on toast, in salads, on sandwiches, sauces, spreads, dips or soups. Use the tomato-infused olive oil in your cooking.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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