Slow Roasted Cherry Tomatoes

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Slow Roasted Cherry Tomatoes

  • Author: PinehurstOliveOilAdmin
  • Category: Appetizer


  • 2 baskets sweet cherry tomatoes (can use a mixture of colors)
  • 1/4tsp salt 
  • 1/4tsp sugar
  • 1 tablespoons The Pinehurst Olive Oil Co. Basil Olive Oil + 3 more separated
  • cracked black pepper


  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 the Basil Olive Oil, and toss again.
  2. 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.
  3. Arrange the tomatoes on a platter. Drizzle the remaining 1 tablespoon of Basil Olive Oil over the tomatoes and pour on any juices from the pan. Serve warm or at room temperature. Add more salt as needed and top with 1 or 2 turns of cracked black pepper.
  4. Advance preparation: You can make these tomatoes several hours ahead of serving. They will keep overnight in the refrigerator.
  5. These are delicious served on their own or toss them with some cooked angel hair pasta!

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