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Slow-Roasted Cherry Tomatoes

Natures candy. They make everything taste better, and have a terrible habit of disappearing from the bowl in 1/10 of the time it took to make them. Proceed with caution, as you may go into withdrawal come Fall.


  • 1 quart mixed cherry tomatoes halved lengthwise
  • 6 cloves of garlic unpeeled
  • Olive oil
  • Sea salt
  • Freshly ground black pepper
  • 2 teaspoons fresh oregano leaves


  • Preheat the oven to 225 degrees F.
  • Arrange the tomatoes on a parchment-lined baking sheet cut-side up. Nestle the garlic cloves among the tomatoes. Drizzle with olive oil - enough so each tomato gets some - season with salt and pepper, and sprinkle the oregano leaves over the top.
  • Roast in the oven for 2 to 3 hours, until the tomatoes are shriveled but retain some moisture, and are sweet, sour, and unbelievably delicious.